Jump to Recipe Whole 30Egg FreeNo Added Sugar
This cauliflower stuffing is packed with goodies like crispy browned sausage, caramelized onions, toasty pecans and savory herbs. It’s low carb, Whole30 compliant and keto friendly. It’s sure to be a total showstopper at your holiday table, even for the non-paleo crowd!
Stuffing is just the absolute best side dish, period. I’ve said it before and I’ll keep saying it every time I post a new stuffing recipe!
The flavors are the best, it’s like the ultimate holiday “hash” that I could eat every day and be totally happy. And this one? It uses roasted cauliflower as a base, making it low carb and Whole30 compliant, but still every bit as delicious as you would expect a stuffing to be!
To keep it low carb and keto, I went savory all the way. You won’t find any apples or cranberries in this one – but you do get some toasty pecans which makes up for a little bit of sweetness!
No worries – if apples and cranberries need to be in your stuffing, I have a Whole30 compliant butternut stuffing that you’ll love!
What You Need to Make Cauliflower Stuffing
The cauliflower stuffing is super simple and uses lots of fresh veggies and fresh herbs. Here’s what you’ll need to make it:
CauliflowerAvocado oil, or olive oilSea salt and black pepperGheeItalian sausageOnionCeleryGarlicRosemarySageThymeParsleyPecans
How to Make Cauliflower Stuffing
This recipe is really simple to throw together! The cauliflower roasts in the oven while you cook everything else in a skillet on the stovetop.
After you put the cauliflower in the oven, you’ll brown the sausage in a large skillet, and set it aside on a plate. Then you’ll cook the onions, celery, garlic, fresh herbs and pecans to blend the flavors.
Once that mixture is toasty, you’ll add in the cooked sausage and roasted cauliflower and toss everything together. That’s it! Perfect for any crowd, great to bring to a holiday party and reheats really well, too.
Where Can I Find Whole30 Compliant Sausage?
Whole30 compliant sausage (sausage made without any added sugar) is easier to find now than it was in the past. Many grocery stores make their own sausage on site that’s free of additives, so make sure to ask them first!
If you can’t find any at your local store, check out US Wellness Meats and Jones Dairy Farm. They both make delicious sugar-free sausage that’s perfect to use in recipes like this cauliflower stuffing, and so many others.
I hope you’re ready for a ridiculously delicious, low carb stuffing that’s going to make you want to abandon the bread variety for good! Grab your cauliflower and preheat the oven because it’s time to start – let’s go!
Cauliflower Stuffing with Sausage {Paleo, Keto, Whole30}
Keto Cauliflower Stuffing with Sausage {Paleo, Whole30}
This cauliflower stuffing is packed with goodies like crispy browned sausage, caramelized onions, toasty pecans and savory herbs. It’s low carb, Whole30 compliant and keto friendly. It’s sure to be a total showstopper at your holiday table, even for the non-paleo crowd! Prep Time: 15 minutesCook Time: 25 minutesCourse:Dinner or SideCuisine:keto, low carb, Paleo, Whole30Keyword:cauliflower, holidays, keto, low carb, paleo, sausage, stuffing, thanksgivingServings: 8 servings
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Ingredients
1large headcauliflowercut into small florets2Tbspavocado oil or olive oilSea salt and black pepper1Tbspgheeand more as needed1lbbulk Italian sausagesugar free for Whole30, homemade or store bought1medium yellow onioncut in half and sliced thin4stalkscelerychopped4clovesgarlicminced1Tbspfresh rosemaryminced2tspfresh sageminced2tspfresh thyme leavesremoved from stems1Tbspfresh parsleyminced, plus more for garnish if desired1/2cuppecanschoppedSea salt and black pepper to taste
Instructions
Preheat your oven to 425° F and lightly grease a large metal baking sheet. Place cauliflower florets on the baking sheet and drizzle evenly with the avocado oil, then sprinkle with sea salt and black pepper.Roast in the preheated oven for 15-20 minutes. Meanwhile, heat a large skillet over medium/med-hi heat and add the ghee. Crumble the sausage into the skillet and cook, breaking up lumps with a spoon, until nicely browned all over – about 5-7 minutes. Remove with a slotted spoon to a plate, then turn the heat down to med-low.Add the onions to the skillet, sprinkle with sea salt and stir to coat with cooking fat. Cook over med-low/med heat, stirring occasionally for 5-10 minutes to lightly caramelize, adjusting the heat if necessary. Raise the heat to medium and add more ghee if necessary, then add the celery and cook about a minute to soften, then add the garlic and continue to cook about a minute, stirring to avoid burning.Add the fresh herbs and pecans to the mixture and cook, stirring, another minute to toast the pecans. Add the sausage back in, then the roasted cauliflower and toss together to heat through. Season with sea salt and pepper to taste (you may not need to at all) and remove from heat.Transfer to a serving bowl and serve immediately, or transfer the mixture to a casserole dish so you can reheat it later on, right before serving. To reheat, place the casserole dish in a 400° F oven, covered with aluminum foil until heated through. Enjoy!
Nutrition
Calories: 324.58kcalCarbohydrates: 9.04gProtein: 11.11gFat: 27.96gSaturated Fat: 8.44gCholesterol: 47.89mgSodium: 463.21mgPotassium: 560.86mgFiber: 3.38gSugar: 3.22gVitamin A: 162.98IUVitamin C: 55.31mgCalcium: 53.54mgIron: 1.48mg
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