Ingredients (serves 4–6)
- 1 small head cauliflower, chopped into small florets (or riced cauliflower, ~4 cups)
- 2 tbsp olive oil or butter
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 2–3 cloves garlic, minced
- 1/2 tsp dried thyme
- 1/2 tsp dried sage
- 1/2 tsp dried rosemary
- Salt and black pepper to taste
- 1/4 cup chicken or vegetable broth (unsweetened)
- Optional: 1/4 cup cooked and crumbled bacon or sausage
- Optional: 1/4 cup chopped fresh parsley for garnish
Step-by-Step Instructions
Step 1: Prepare Cauliflower
- Chop the cauliflower into small florets or pulse in a food processor until it resembles rice or coarse crumbs.
Step 2: Sauté Vegetables
- In a large skillet, heat olive oil or butter over medium heat.
- Add onion and celery and sauté for 3–4 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
Step 3: Cook Cauliflower
- Add the cauliflower to the skillet.
- Stir in thyme, sage, rosemary, salt, and pepper.
- Cook for 5–7 minutes, stirring occasionally, until cauliflower is tender but not mushy.
Step 4: Add Moisture
- Pour in broth a little at a time to keep the mixture moist but not soggy.
- Stir well and let simmer for 2–3 minutes.
Step 5: Optional Add-ins
- Mix in bacon, sausage, or nuts for extra flavor and texture.
Step 6: Serve
- Transfer to a serving dish and garnish with fresh parsley.
- Serve warm as a side for turkey, chicken, or any keto-friendly main dish.
💡 Tips:
- For a more “traditional” stuffing flavor, roast the cauliflower lightly in the oven before sautéing.
- Adding mushrooms or chopped bell peppers can enhance texture and flavor.
- This keto stuffing can also be baked in a casserole dish at 180°C (350°F) for 15–20 minutes for a firmer, golden top.
