You’ll never miss the bread with this Low Carb Riced Cauliflower Stuffing. This easy keto stuffing captures the savory, herb-forward flavors of traditional stuffing while keeping the carbs low and the texture satisfying.
Thanksgiving used to mean overflowing plates and dessert samplers for me. These days I prefer lighter meals that still feel indulgent. Holiday spreads are usually a carb-heavy affair — stuffing, mashed potatoes, rolls, sweet casseroles — and that inspired me to create a version that delivers the same comfort without the excess carbs.
Cauliflower is a great base for low carb swaps because its mild flavor adapts to savory seasonings and it takes on a pleasant, tender texture when cooked. This recipe uses riced cauliflower as the “bread” substitute for stuffing and pairs it with sausage, mushrooms, aromatics, and fresh herbs for a well-rounded, flavorful side dish.
I often use pre-cut fresh riced cauliflower for convenience and bright flavor, but frozen riced cauliflower works very well too and is handy when you’re prepping multiple dishes for a holiday meal.
This low carb stuffing is hearty and satisfying, with the classic savory notes you expect from stuffing but without the heaviness. It’s great as a Thanksgiving side or as a comforting weeknight accompaniment to roasted meats and vegetables.
Recipe ingredients
All ingredients for this cauliflower stuffing are easy to find and simple to customize to your preferences.
- Riced cauliflower — fresh or frozen both work well.
- Mild Italian chicken sausage — a lean option; substitute your favorite sausage or omit for a vegetarian version.
- Ghee or grass-fed butter — adds a rich, buttery flavor; olive oil is a fine substitute.
- Aromatics — carrot, celery, leek (or onion), and garlic provide the classic stuffing base and depth of flavor.
- Mushrooms — add bulk and a meaty, umami character to the dish.
- Fresh herbs — parsley, sage, and thyme brighten and elevate the finished stuffing; use dried herbs if fresh aren’t available (about 1 teaspoon dried total).
See the recipe card below for exact quantities and full instructions.
How to make riced cauliflower stuffing with sausage
This keto stuffing is quick and straightforward to prepare. It uses pre-riced cauliflower for speed, though you can rice a head of cauliflower yourself if you prefer.
Pro tip: Chop and prep the vegetables ahead of time to streamline cooking on the day you serve it.
Full step-by-step instructions are provided in the recipe card below.
- In a large skillet over medium heat, warm the olive oil and cook the sausage, breaking it into small pieces, until no longer pink. Transfer the cooked sausage to a bowl and set aside.
- Add 1 tablespoon butter or ghee to the skillet and sauté the chopped carrot and celery for about 5 minutes, until they begin to soften.
- Add the remaining tablespoon of butter or ghee, then add the sliced leek (or onion), minced garlic, and mushrooms. Cook for another 5 minutes, until the mushrooms brown and their liquid has mostly evaporated.
- Pour 2–4 tablespoons of water into the pan and scrape up any browned bits from the bottom. Return the cooked sausage to the skillet, stir in the riced cauliflower and chopped herbs, and cover. Cook for 3–6 minutes until the cauliflower reaches your preferred tenderness. Season with salt and pepper to taste and serve warm.
Recipe notes
- Make-ahead tip: Prep the vegetables in advance and refrigerate until ready to cook to save time on serving day.
- Use fresh or frozen riced cauliflower according to what’s available; both are excellent choices.
- Chicken sausage keeps this dish lean, but you can swap pork sausage, turkey, or omit the meat for a vegetarian stuffing.
- Feel free to mix in other vegetables or herbs you enjoy—diced fennel, chopped apples, or toasted nuts add interesting textures and flavors.
- Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat gently on the stovetop or in a covered dish in the oven until warmed through.
More low carb recipes you’ll love
- Chicken burrito bowls with cilantro lime cauliflower rice
- Cilantro lime cauliflower rice
- Egg roll in a bowl
- Crispy salmon cakes with lemon dill sauce
- Grilled turkey burgers
- Roasted cauliflower with garlic and shallots
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see your creation.
Low Carb Riced Cauliflower Stuffing
Ingredients
- 1 tablespoon olive oil
- 1 lb chicken sausage, crumbled (keto-friendly or your favorite)
- 2 tablespoons butter or ghee, divided
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 1 large leek, white and light green parts only, halved and thinly sliced (or 1 small onion)
- 2 cloves garlic, minced
- 8 ounces mushrooms, stemmed, halved and sliced
- 14 ounces riced cauliflower (fresh or frozen)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- Salt and freshly ground black pepper, to taste
Instructions
- Heat the olive oil over medium heat in a large skillet. Add the sausage, break it into small pieces, and cook about 5 minutes until browned and cooked through. Transfer to a bowl and set aside.
- Add 1 tablespoon of butter or ghee to the skillet. Add the carrot and celery and cook for about 5 minutes until softened.
- Add the remaining tablespoon of butter or ghee, then add the leeks (or onion), garlic, and mushrooms. Sauté for another 5 minutes, until the mushrooms are browned and most of the liquid has evaporated.
- Add 2–4 tablespoons of water to the pan and scrape up any browned bits. Return the cooked sausage to the skillet, stir in the riced cauliflower and chopped herbs, then cover and cook for 3–6 minutes until the cauliflower is tender. Season with salt and pepper and serve warm.
Notes
- Prep tip: Chop vegetables ahead of time to shorten cooking on serving day.
- Both fresh and frozen riced cauliflower work well — frozen is convenient for busy kitchens.
- Use any sausage you prefer or omit it for a vegetarian version. Adjust seasonings to taste.
- Leftovers keep well in an airtight container in the refrigerator for 3–5 days. Reheat gently on the stovetop or in the oven.
Nutrition
Serving: 1 • Calories: 190 kcal • Carbohydrates: 5 g • Protein: 15 g • Fat: 12 g • Fiber: 2 g • Sugar: 2 g
Nutrition is estimated using a food database and is intended as a guideline for informational purposes.