Cauliflower Stuffing

cauliflower stuffing in a bowl made with cauliflower rice


  • 2 medium heads of cauliflower (roughly the 6 cups chopped)*
  • 1 tbsp olive oil or butter
  • 1 large yellow onion, diced
  • 1 garlic clove, minced
  • 3 stalks of celery, sliced thinly
  • 3 cups of mushrooms, sliced
  • 1/2 cup pecans, roughly chopped
  • 2 1/2 tsp dried sage
  • 1 tbsp poultry seasoning
  • 1 tsp red wine vinegar
  • 1 tsp sea salt
  • 1/4 tsp black pepper


  1. Pulse cauliflower in a food processor until “rice” consistency is reached.
  2. Add olive oil to a large skillet over medium-high heat.
  3. Add onions, garlic and celery and sauté for 5 mins
  4. Add mushrooms and continue cooking until they’ve begun to sweat (about another 5 mins)
  5. Add in cauliflower and cook for about 5 minutes, or until fully cooked.
  6. Top with pecans, spices and vinegar and cook for 1 min.
  7. Serve warm or store in refrigerator for up to 5 days.

*if purchasing pre-“riced” cauliflower it comes out to roughly 4 cups

NOTE: This is not to be stuffed inside a turkey. Cook only on the stove top and serve alongside turkey.


Sign-up for a free weekly meal plan straight to your inbox.