• Micah

Low Carb Cauliflower Stuffing

Updated: Apr 2, 2020

Holidays are stressful. You know what’s even more stress-inducing? Trying to make a meal for ALL the dietary requirements around the table. Someone is likely “going gluten free”, or “doing keto” or “avoiding dairy” – it can be hard to keep track!
Cauliflower Stuffing

Cauliflower stuffing recipe

Luckily, you don’t have to give up your favourite holiday dishes, like the stuffing, when you’ve got a low carb cauliflower stuffing that can be modified to be gluten free, dairy free, and vegan. It’s literally your lifesaver this holiday season.

To make it gluten free, use a gluten-free beer, or sub beer for white wine.

To make is dairy free and vegan, omit the butter and add plant based butter or a touch more olive oil.

Don’t get me wrong, I love traditional stuffing. But after 2 thanksgiving meals, AND holiday meals, I don’t want stuffing AGAIN – plus I’m much more of a cornbread kind of gal. Instead, take those stuffing flavours and make a low carb cauliflower stuffing to get the best of both worlds!

Looking for more holiday recipes? Check out my Hearty Bean + Nut Loaf!

#ketorecipes #cauliflowerstuffing #healthyholidaymeals #lowcarbrecipe


Low Carb Cauliflower Stuffing

Prep Time:20 mins

Cook Time:50 mins

Servings: 6 servings

Happy Holidays! I LOVE stuffing, but don't love how it makes me feel - plus, I LOVE the other starchy sides on the table like potatoes, cornbread and sweet potato casserole! Get the flavour of stuffing, while getting in a serving (or 2!) of veg!


  • 3 tbsp olive oil, divided

  • 1 tbsp butter

  • 1 medium white onion, chopped

  • 1/2 tsp fennel seeds

  • 1/2 tsp thyme

  • 1/4 tsp salt

  • 1/4 tsp pepper

  • 2 cloves garlic minced

  • 2 medium carrots chopped

  • 2 stalks celery chopped

  • 1 cup button mushrooms sliced (100g)

  • 1 tbsp fresh rosemary chopped

  • 1 tbsp sage leaves chopped

  • 1 cup beer (240ml)

  • 1 small cauliflower, cut into florets (4 cups)


  1. Preheat oven to 200C (400F). Grease a baking pan.

  2. Over large pan, combine 2 tbsp oil and butter over medium heat.

  3. Add onions, fennel, salt and pepper to pan. Cook for 3-4 minutes or until the onions begin to soften.

  4. Add garlic, carrots, celery, mushrooms, rosemary and sage. Cook for 10 minutes, or until the veggies begin to soften and brown.

  5. Add beer, and cook until the liquid is nearly all dissolved, about 5-7 minutes.

  6. Add cauliflower to the pan, stirring to combine.

  7. Transfer veggies to the baking dish. Drizzle with remaining oil.

  8. Bake, uncovered for 30-35 minutes, stirring halfway through.

  9. Enjoy!

#vegetarian #lowcarb #holiday #cauliflower #stuffing


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