This low-carb cauliflower stuffing proves that you don’t necessarily need bread to make an amazing stuffing. It’s assembled entirely on the stovetop, which bodes extremely well for your oven space.

Servings: 6 Prep Time: 15 mins Serving Size: Cook Time: 25 mins


4 tbsp. butter
1 onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped or thinly sliced
1 small head cauliflower, chopped
1 c. (8-oz.) package baby bella mushrooms, chopped
Kosher salt
Freshly ground black pepper
1/4 c. freshly chopped parsley
2 tbsp. freshly chopped rosemary
1 tbsp. freshly chopped sage (or 1 tsp. ground sage)
1/2 c. low-sodium vegetable or chicken broth

Nutrition Profile

Calories: 90

Fat: 2g Protein: 6g Carbs: 3g Fiber: 1g Sugar: 2g

Cholesterol: 2mg Sodium: 230mg


Pro-tip: Don’t skimp on the butter. From a flavor perspective, if you’re going low-carb, you just can’t go low fat-too. A generous amount of butter—four tablespoons—is essential when it comes to keeping stuffing rich and tender. Fat is great! Don’t skip it. If you’re vegan or dairy-free (or just want a healthier option), use coconut oil or your favorite brand of vegan butter instead.


In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.

Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.

Add parsley, rosemary, and sage and stir until combined. Pour over broth and cook until totally tender and liquid is absorbed, 10 minutes.