Low-Carb Cauliflower Stuffing
Bread-free stuffing made with roasted cauliflower, mushrooms, celery, pecans and fresh herbs, baked until golden. About 10 g of carbohydrate per ¾ cup.
One serving
One serving is about ¾ cup. Prep 20 min · Cook 50 min.
Steps
Heat the oven to 425°F (220°C) and let it preheat for 15 minutes.
Toss the cauliflower with olive oil 1 tbsp and salt 1/4 tsp. Spread on a sheet pan and roast until browned at the edges, about 20 minutes. Meanwhile, start the next step.
AI-generated illustrative image. Heat the rest of the oil and the butter in a large skillet over medium heat. Cook the yellow onion, celery and cremini mushrooms until soft and the mushroom liquid evaporates, about 10 minutes.
Stir in the sage, thyme and rosemary and cook 1 minute.
Lower the oven to 350°F (175°C). In a large bowl, combine the roasted cauliflower, vegetables, pecans, parsley, the remaining salt and the black pepper.
Whisk the eggs with the chicken broth, pour over and toss to coat.
AI-generated illustrative image. Spread in a greased 9×13-inch baking dish and bake until set and golden on top and a thermometer in the center reads 165°F (74°C), about 25 minutes.
On the plate
Mostly non-starchy vegetables (cauliflower, mushrooms, celery), so it counts toward the vegetable half of the plate rather than the carbohydrate quarter that bread stuffing fills: about 10 g of carbohydrate per ¾ cup.
Nutrition
| Nutrient | Per serving (1/8 of recipe) |
|---|---|
| Calories (kcal) | 151 |
| Total carbohydrate | 10 g |
| Dietary fiber | 4 g |
| Total sugars | 4 g |
| Protein | 6 g |
| Total fat | 11 g |
| Saturated fat | 2 g |
| Sodium | 245 mg |
Total carbohydrate includes fiber, as on US nutrition labels. Values are calculated from USDA FoodData Central for the ingredients as listed and are estimates. How we calculate.
Where these numbers come from
| Ingredient | Weight | Carbs | Source |
|---|---|---|---|
| cauliflower Cauliflower, raw | 900 g | 44.7 g | “Cauliflower, raw”, USDA SR Legacy, FDC ID 169986 |
| celery Celery, raw | 150 g | 4.5 g | “Celery, raw”, USDA SR Legacy, FDC ID 169988 |
| yellow onion Onion, raw | 110 g | 10.3 g | “Onions, raw”, USDA SR Legacy, FDC ID 170000 |
| cremini mushrooms Cremini mushrooms, raw | 225 g | 9.7 g | “Mushrooms, brown, italian, or crimini, raw”, USDA SR Legacy, FDC ID 168434 |
| olive oil Olive oil | 27 g | 0.0 g | “Oil, olive, salad or cooking”, USDA SR Legacy, FDC ID 171413 |
| butter Butter, unsalted | 14 g | <1 g | “Butter, without salt”, USDA SR Legacy, FDC ID 173430 |
| chicken broth Chicken broth, low sodium | 120 g | 1.4 g | “Soup, chicken broth, low sodium, canned”, USDA SR Legacy, FDC ID 171609 |
| eggs Egg, whole, raw | 100 g | <1 g | “Egg, whole, raw, fresh”, USDA SR Legacy, FDC ID 171287 |
| pecans Pecans | 50 g | 7.0 g | “Nuts, pecans”, USDA SR Legacy, FDC ID 170182 |
| sage Sage, ground | 3 g | 1.8 g | “Spices, sage, ground”, USDA SR Legacy, FDC ID 170935 |
| thyme Thyme, fresh | 3 g | <1 g | “Thyme, fresh”, USDA SR Legacy, FDC ID 173470 |
| rosemary Rosemary, fresh | 2 g | <1 g | “Rosemary, fresh”, USDA SR Legacy, FDC ID 173473 |
| parsley Parsley, fresh | 8 g | <1 g | “Parsley, fresh”, USDA SR Legacy, FDC ID 170416 |
| salt Salt | 4 g | 0.0 g | “Salt, table”, USDA SR Legacy, FDC ID 173468 |
| black pepper Black pepper, ground | 1 g | <1 g | “Spices, pepper, black”, USDA SR Legacy, FDC ID 170931 |
Counted as zero because the source has no value and the amount is 1 g or less per serving: sage (); thyme (total sugars); rosemary (total sugars); parsley (); salt (); black pepper ().
Calculation engine v1.2.0.
Swaps and variations
- With sausage
- Brown 8 oz (225 g) of lean turkey sausage in step 3; sodium rises, so cut the salt to ½ tsp.
- Vegetarian
- Use low-sodium vegetable broth.
- Make ahead
- Refrigerate the combined vegetables from step 5 up to 1 day. Whisk in the eggs and broth just before baking, then bake from cold until the center reads 165°F (74°C), about 35 minutes.
Storage
Refrigerate within 2 hours in a shallow container, up to 3 to 4 days. Reheat until it reaches 165°F (74°C).
Nutrition values are estimates calculated from USDA data for the ingredients as listed. This recipe is information, not medical advice; decisions about your diet belong to you and your healthcare team. How we calculate.
Printed from diabetesbites.com/recipes/low-carb-cauliflower-stuffing. Nutrition per serving is calculated from USDA FoodData Central for the ingredients as listed.
FAQs
Quick answers about low-carb cauliflower stuffing.
Is stuffing keto friendly?
Classic bread stuffing is not; this version swaps the bread for roasted cauliflower.
Can you make keto stuffing without bread?
Yes. Roasting the cauliflower first gives it the browned, toasty bite of bread cubes.
Can I stuff the turkey with it?
Bake it in a dish instead: it holds its texture better, and stuffing inside the bird has to reach 165°F (74°C) in the center, which usually overcooks the breast.
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