- HP
- LC
Low Carb Riced Cauliflower Stuffing
You’ll never miss the bread with this Low Carb Riced Cauliflower Stuffing! Stuffing, mashed potatoes, sweet potato casserole, rolls, cranberry sauce….it’s all just too much. Cauliflower is my vegetable of choice for creating low carb options because it’s mild in flavor. It’s so easy to incorporate into just about any recipe.This is an easy keto stuffing recipe has all the flavors of traditional stuffing without the carbs!
Ingredients
Instructions
- Step 1
Heat olive oil over medium heat in a large skillet. Add the sausage and break up into small pieces with a wooden spoon. Cook for 5 minutes or until cooked through. Place in a bowl and set aside.
- Step 2
Add 1 tablespoon of butter or ghee to the skillet and add the carrot and celery. Cook for 5 minutes until softened.
- Step 3
Add the remaining 1 tablespoon butter or ghee to the skillet along with the leeks, garlic and mushrooms. Sauté for 5 minutes, or until the mushrooms have browned and the liquid has evaporated.
- Step 4
Add 2-4 tablespoons of water to the pan and scrape up the brown bits from the bottom of the pan, then add the sausage back to pan along with the riced cauliflower and herbs. Cover and cook for 3-6 minutes, or until the riced cauliflower has reached the desired level of doneness. Add salt and pepper to taste and enjoy!
Tips & Tricks
Per serving
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