Low Carb Cauliflower Stuffing

The perfect low carb alternative to your holiday side dish festivities – you won’t even miss the bread!

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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cauliflower stuffing low carb

Low Carb Cauliflower Stuffing

5 from 1 vote
Servings: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour


  • olive oil spray


  • 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


  • 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.


Leave out the carrots to make this recipe KETO friendly. 


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

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