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!

Author: Flavor the Moments

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 servings

Calories: 245 kcal per serving

Ingredients

1 tbsp - olive oil
1 lb - chicken sausage
2 tablespoons - butter or ghee
1 - carrot
1 stalk - celery
1 - leek
2 cloves - garlic
8 ounces - mushrooms
14 ounces - riced cauliflower
1 tbsp - fresh parsley
1 tbsp - fresh sage
2 sprigs - fresh thyme

Instructions

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.
Add 1 tablespoon of butter or ghee to the skillet and add the carrot and celery. Cook for 5 minutes until softened.
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.
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!

Nutrition