Savory Cauliflower Stuffing

The holidays have officially arrived! Gather round the table and talk about the horrific occupation of Turtle Island, how to support First Nations indigenous people, and how to protect and honor the land, its creatures, and all our relations. 

This stuffing is bread free, gluten free, grain free, vegan, low carb, packed full of veggies, and delicious served alongside roasted Brussels sprouts and mushroom gravy.

Savory Cauliflower Stuffing

Fits a 9″ square baking dish


  • 24 ounces riced cauliflower (check your grocer’s frozen vegetable section or make your own!)
  • 1 1/2 cups vegetable stock
  • 2 vegetable bullion cubes
  • 1 carrot, diced 
  • 3 celery stalks, diced
  • 1/2 onion, diced
  • 2 cups mushrooms, diced (button, crimini, or shiitake)
  • 3/4 cup walnuts, chopped
  • 2 tsp garlic powder
  • 1 tsp black pepper powder
  • 2 tsp sage powder
  • 2 tsp rosemary
  • 1 tsp thyme 
  • 2 bay leaves


Preheat the oven to 375 degrees.

In a small saucepan, heat the vegetable stock and bullion until boiling. Add carrots, cook about 10 minutes. Add celery, mushrooms, onion, and spices. Cook until tender but not mushy (al dente). Add cauliflower rice and mix well so that rice (if purchased frozen) thaws and incorporates all of the flavors. Add walnuts and mix well.

Pour the mixture into the baking dish and bake uncovered on the center rack for 45 minutes. The stuffing should be slightly moist with the water absorbed/evaporated. You can turn off the oven and leave the stuffing in the oven overnight if you want to dry it out a little more. If possible, remove bay leaves before serving (or warn your guests!)

Makes 9 servings

Nutritional Info (per serving):

  • Calories: 130
  • Total fat: 7 g
  • Total carbs: 9.5 g
  • Fiber: 5 g
  • Net carbs: 4.5 g
  • Protein: 6 g

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