How to make low carb cauliflower stuffing

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Stuffing is one of the most popular side dishes on the Thanksgiving table, and it tastes great all year round, but being a carb-heavy dish means it is not always great for the waistline. This low-carb cauliflower stuffing is a hearty and flavorful replacement for the traditionally heavy bread stuffing. But, just because we're losing carbs doesn't mean we're losing flavor! This dish still has all the savory flavors of a Thanksgiving stuffing.
The recipe below is perfect for anyone who is vegetarian, on a low-carb diet, or even looking to sneak some more vegetables in for the kids. A flavorful mirepoix of celery, onions, and carrots combines with a plethora of herbs, tender cauliflower, and meaty baby portobello mushrooms to create a delicious side dish that will turn even the most fervent traditional stuffing lover to a cauliflower convert!
Cooktop Cove
Low-Carb Cauliflower Stuffing
20 mins
30 mins
50 mins
1 head cauliflower, chopped
4 tablespoons unsalted butter
1 yellow onion, diced
2 celery stalks, sliced
2 carrots, sliced
8 oz. baby portobello mushrooms, sliced
1/4 cup fresh parsley, chopped
4 sprigs fresh rosemary
5 leaves fresh sage, chopped
1/2 cup low sodium vegetable broth
Kosher salt & freshly ground black pepper
In a large skillet, melt the butter over medium-high heat.
Add the onion, celery, and carrots to the skillet, and sauté until the vegetables start to soften and onions become translucent, about 5-7 mins.
Add cauliflower and mushrooms to the skillet, and stir to combine all vegetables together. Season with salt and pepper to taste.
Cook together until all the vegetables have become tender, about 10 mins.
Add the parsley, rosemary and sage to the skillet and stir to combine.
Pour the vegetable broth into the skillet and let cook until the broth is fully absorbed and all of the stuffing is fork tender.
Check for seasoning and remove stuffing from the heat.
Garnish with extra parsley and serve immediately on a large platter or bowl.
Pro-tip: If you are not vegetarian, you can substitute chicken stock for vegetable stock for added flavor.
Pro-tip: Try to keep all your vegetables about the same size to allow for consistent cooking.
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