Low Carb Cauliflower Rice Stuffing

Add some extra veggies to your plate with this cauliflower rice stuffing! It’s seasoned to perfect, loaded with veggies and hearty sausage, and it’s the perfect fall side dish!

Why You’ll Love This Recipe

This recipe is much healthier than traditional stuffing because it uses riced cauliflower instead of bread. Cauliflower is low in fat and calories and packed with nutrients, unlike white bread, which is high in refined carbs that can turn into fat.

Cauliflower is under 150 calories per whole head, with only about 1 gram of fat. It’s also loaded with vitamin C (77% of your daily value in one serving) and provides vitamin K, protein, fiber, B vitamins, and many other essential minerals.

You can rice your own cauliflower by pulsing florets in a food processor or buy pre-riced cauliflower for convenience.

How to Make Low Carb Stuffing

Tips & Tricks

• This recipe can be made 1 day in advance and reheated before serving.
• If you want a low fat option, use turkey sausage. We recommend Jennie-O.
• You can use the food processor to chop the carrot, celery, onion, and mushroom, if you want to save time!

Cauliflower Rice Stuffing

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• Author: Megan
• Total Time: 45 minutes
• Yield: Serves 4
• Diet: Gluten Free

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Description

Add some extra veggies to your plate with this cauliflower rice stuffing! It’s seasoned to perfect, loaded with veggies and hearty sausage, and it’s the perfect fall side dish!

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Ingredients

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• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• 3 celery stalks, chopped
• 3 large carrots, chopped
• 2 (10 oz) bags of cauliflower florets, riced in a food processor
• 1 cup mushrooms, diced
• 1 lb lean turkey sausage
• 1/2 cup vegetable broth
• 1/2 cup fresh parsley, chopped
• 1 tbsp crushed rosemary
• 1 tbsp ground sage
• 1 tbsp poultry seasoning
• 1/2 tbsp garlic salt
• 2 dashes cayenne pepper
• Salt and pepper to taste

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Instructions

1. In a large skillet, heat the olive oil over medium heat and sauté the celery, carrots, and onion for 8-10 minutes until tender. Season with salt and pepper to taste. Transfer to a plate.
2. Add the riced cauliflower and diced mushrooms. Cook over medium heat until they soften and release moisture.
3. Add the sautéed celery, carrots, and onion back to the pan, reduce the heat to low.
4. Stir in the rosemary, sage, poultry seasoning, parsley, garlic salt, cayenne, and a pinch of salt and pepper. Let the mixture cook on low, 3-4 minutes allowing the flavors to meld.
5. In a separate pan, cook the turkey sausage over medium heat until fully cooked. Crumble or slice it as desired.
6. Once the sausage is cooked, add it to the vegetable mixture in the large pan.
7. Pour in the vegetable broth, cover the pan, and let everything simmer over low heat for about 15 minutes, or until the broth is fully absorbed. The longer you let it cook on low, the more the flavors will blend, enhancing the taste.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: American