This Keto Low Carb Riced Cauliflower Stuffing is an EASY healthy holiday side that tastes like comfort food, but you won’t miss the carbs! Paleo/whole30, only 150 calories and 3 SmartPoints!
PIN Keto Low Carb Riced Cauliflower Stuffing
Thoughts on skipping the turkey and low carb keto creamed spinach and just having a stuffing bar for the Thanksgiving meal instead?
Real talk: we all know that we go into a food coma post turkey day feasting, so would anyone EVEN NOTICE the lack of turkey?
My vote is for a SOLID no on that front.
Usually, I’m all for including lean protein and vegetables at every meal but on Thanksgiving? ALL bets are off.
I COULD eat some stuffed butternut squash, low carb keto green bean casserole or oven balsamic roasted brussels sprouts but we can eat vegetables an any meal in our normal, every day food eating life, you know?
When else do you get stuffing?
Exactly. Your coming around to my thought process. I can see you starting to plan your stuffing bar RIGHT THROUGH THE SCREEN.
I don’t need to tell you that most stuffings are bread-based, unless you get crazy and make gluten free quinoa stuffing, which mean they’re packing in the carbs. <– A-OK with me, but maybe you wanna go for a little balance, which is why you’re going to L-O-V-E this cauliflower rice stuffing AKA keto stuffing, AKA still SUPER delicious and cozy and makes you feel like you’re eating comfort food except HELLO made from vegetables.
Well, and sausage. Because when is sausage not a good idea. <– Maybe you should make some low carb keto breakfast casserole with sausage for Turkey day brunch?
Is that even a thing that you do? Turkey day brunch? Another vote for something we need to START.
This low carb stuffing recipe has all those fall-y flavors that just wrap your taste buds in cozy goodness like sage and poultry seasoning (the KEY to making the BEST stuffing) along with punchy onions, tender-crisp celery and that sausage for the FLAVOR.
If you thought cauliflower rice was bland and boring (like Mr. FFF!) this keto low carb riced cauliflower stuffing is going to be making you sing a DIFFERENT TUNE.
Which you should sing after you’ve had a few glasses of wine during your going-to-happen stuffing bar dinner because I want to see how that would turn out.
This post is just full of VERY good ideas don’t you think?
Other fun things that you will like about eating simple stuffing, packed with veggie goodness and rich sausage tastiness: you make it on the stove top.
AKA more coveted oven space to make ALL the other stuffings that I know you’re planning to make.
OR space to cook your bird, if you still haven’t come around to the stuffing bar idea. <– But, liiike, who are you then?
This keto low carb riced cauliflower stuffing could basically not be in any easier since you just have to throw it all in a pan and simmer it until golden-brown, tender and so jam-packed with flavor your taste buds might just fall off your head with FLAVOR.
Which is a lot less painful than it sounds, I promise.
Here’s to STUFFING your turkey day with magic, love and GOOD FOOD.
Other Recipes You Might Like:
Keto Low Carb Riced Cauliflower Stuffing
This Keto Low Carb Riced Cauliflower Stuffing is an EASY healthy holiday side that taste like comfort food, but you won't miss the carbs! Paleo/whole30 too!
- 1/2 lb Grass-fed ground pork
- 6 Cups Cauliflower cut into small florets (560g)
- 2 tsp Avocado oil
- 1 Cup Onion, diced*
- 1 Cup Celery, thinly sliced
- 1/4 Cup Fresh parsley, minced + additional for garnish
- 4 tsp Fresh garlic, minced
- 2 tsp Poultry seasoning
- 1 tsp Ground sage
- 1 tsp Sea salt
- 1/2 tsp Red pepper flakes (optional)
- 1/4 tsp Black pepper
- 1/2 Cup Chicken broth (not sodium reduced)
In a large frying pan on medium/high heat, cook the sausage until it's cooked, about 4-5 minutes, breaking it up into small pieces.
While the sausage cooks, add the cauliflower into a large food processor and pulse until broken down and rice-like.
Once the sausage is cooked, add ALL the ingredients, except the broth, into the pan and stir until well mixed. Then, stir in the chicken broth.
Turn to high heat and cook, stirring frequently, until all the broth is evaporated and the cauliflower is golden brown and tender, about 7-10 minutes.
Garnish with additional parsley and DEVOUR!
*Using your food processor to chop the onions is WAY easier than by hand!
DID YOU MAKE THIS RECIPE?If you try this recipe I would love to see it and share it! Tag me on IG @foodfaithfit, using the hashtag #foodfaithfit
FOR THIS RECIPE, I RECOMMEND:
Weight Watchers Points Per Serving: Freestyle SmartPoints: 3 Points+: 4. Old Points: 3
(Per 1/6 of the stuffing)
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