Low Carb Cauliflower Stuffing

5

Full disclosure: I grew up in a Greek house, and the last thing we served on Turkey Day was stuffing of any kind. We kept every holiday menu Greek; that’s what the cooks knew how to make. This is born of my desire to discover new dishes without the excess bread that I will probably consume at appetizer time. It will not disappoint your palate and your guests palate. Its so delicious, I would make this any night of the year.

If you want to make this a KETO friendly recipe, just leave out the carrots. It will still be a very special holiday side dish. The flavors of the herbs, with the sausage and caramelized vegetables is an ideal combination.

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Low Carb Cauliflower Stuffing

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5 from 2 votes

Servings: 6

Prep Time: 20 minutes mins

Cook Time: 40 minutes mins

Total Time: 1 hour hr

Equipment

• olive oil spray

Ingredients 

• 1/4 cup olive oil (divided)
• 1 large sweet onion, diced
• 2 small carrots, diced
• 2 celery stalks, diced
• 1 portobello mushroom cap, diced
• salt and pepper to taste
• 1 lb sweet Italian sausage, casings removed
• 1 small head cauliflower, cut into small florets
• 2 eggs
• 1/2 cup low sodium chicken broth
• 1/3 cup grated parmesan cheese (divided)
• 1/3 cup chopped pecans
• 1/2 tsp each dried rosemary, dried thyme, garlic powder

Instructions

• Preheat your oven to 400°F.
• In a large pot, heat 2 tbs olive oil on medium. Add in the onion, carrots, celery and mushrooms. Season with salt and pepper to taste. Saute for 4-5 minutes. Remove from the pot and transfer to an XL bowl. To the same pot, add your sausage and using a wooden spoon, break up the meat until browned and longer pink.
• Transfer the cooked sausage to the bowl along with the cauliflower florets, eggs, broth, 1/4 cup parmesan cheese, remaining 2 tbs olive oil, pecans, dried rosemary, dried thyme, garlic powder, and salt and pepper to taste. Coat everything well. Now transfer this to a 9×13" baking dish. Spread out evenly and push it down. Sprinkle on the remaining parmesan cheese, spray top with olive oil and bake for 20 minutes COVERED with aluminum foil. Uncover and bake for another 20 minutes at 425°F.

Notes

Leave out the carrots to make this recipe KETO friendly. 

Nutrition

Calories: 469kcal | Carbohydrates: 11g | Protein: 17g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 117mg | Sodium: 708mg | Potassium: 569mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2922IU | Vitamin C: 27mg | Calcium: 103mg | Iron: 2mg

Author: Stella Drivas