Stovetop Cauliflower Rice Stuffing

Low-carb cauliflower stuffing that’s grain-free and gluten-free with cauliflower rice. Made in one-pan on the stovetop for a quick nutritious holiday side.

True story: I never liked stuffing.

I did not like it here or there,

I did not like it ANYWHERE.

I’m trying to pinpoint why I didn’t like it at such a young age, but all I came up with is that it was too bread-y, or herb-y, or SOMETHING for my palette.

I always had a sad soggy lump of it on my Thanksgiving plate long after the cranberry sauce, sweet potato casserole, and green beans had disappeared, leaving only traces of their appeal in bits smudges of red, orange, and green.

But what if you could eat the rainbow in your stuffin’, too?

This Stovetop Cauliflower Rice Stuffing is both grain-free and gluten-free, packed with savory herbs and veggies, and made exceptionally easy in just one pan.

Let’s get stuffing!

What You Need to Make Cauliflower Rice Stuffing

Here’s what you need to make it:

• avocado oil
• white onion
• carrots
• celery stalks
• Cece’s Veggie Co. Organic Riced Cauliflower
• baby bella mushrooms
• cauliflower
• garlic powder
• Himalayan sea salt
• black pepper
• parsley or thyme
• fresh rosemary
• ground sage
• low-sodium vegetable broth

That’s it!

How to Make Stovetop Cauliflower Rice Stuffing 

I used Cece’s Veggie Co. Organic Riced Cauliflower  as the easy base to this stuffing to tie all of those groovy veggie chunks together.

If you can’t find Cece’s Veggie Co. cauliflower rice near you, try ricing your own cauliflower or sub chopped cauliflower instead for the same great flavor.

Next, load it up with chopped onion, carrots, celery, mushrooms, and extra chopped cauliflower for that chunky “stuffing” feel.

An enticing mixture of parsley, rosemary, and sage compliment the veggies without being overpowering.

A splash of veggie broth and a pinch of salt and pepper later, you have yourself a stupendous stuffing!

How to Serve Stovetop Cauliflower Rice Stuffing

This Stovetop Cauliflower Rice Stuffing is the perfect veg-packed side dish to add to your holiday spread!

Because this recipe is allergen-free, gluten-free, grain-free, vegan, and paleo, it’s ideal for all of the different eaters at your table.

Serve a big spoonful along side your main meal and continue to enjoy it as the dependable base for leftovers days after the feast.

If you’re looking for more texture and intrigue, try adding in dried cranberries and pecans for texture, sweetness, and crunch.

I love mine with a smattering of fresh herbs as a part of the feast, but it’s also great post-holiday for leftover T-day bowls!

More Thanksgiving Sides Recipes

• 2-Way Low Sugar Cranberry Sauce

• Pumpkin Cornbread Mini Muffins

• Rainbow Roasted Carrots

• Roasted Brussels Sprouts with Figs & Pecans

• Candied Yams with Cacao Nibs & Pecans

• Cauliflower Mashed Potatoes

• Harissa Roasted Cauliflower

• Butternut Squash Noodle Cranberry Salad

• Tri-Color Roasted Cauliflower Salad

• Vegan & Grain-Free Sweet Potato Casserole

• Dijon Tahini Green Beans

I Want to Hear From You

If you make this Stovetop Cauliflower Rice Stuffing, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

Stovetop Cauliflower Rice Stuffing

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Flora & Vino
• Total Time: 30 mins
• Yield: 4-6 servings
• Diet: Vegan

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Description

Low-carb cauliflower stuffing that’s grain-free and gluten-free with cauliflower rice. Made in one-pan on the stovetop for a quick nutritious holiday side.

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Ingredients

• 1 TBSP avocado oil (sub veggie broth if oil-free)
• 1/2 white onion, chopped
• 2 large carrots, peeled and finely diced
• 2 celery stalks, chopped or thinly sliced
• 1 package Cece’s Veggie Co. Organic Riced Cauliflower
• 1 cup (8-oz.) package baby bella mushrooms, chopped
• 1 small head cauliflower, roughly chopped
• 1/4 tsp garlic powder
• pinch of Himalayan sea salt
• freshly ground black pepper
• 1/4 cup freshly chopped parsley or thyme
• 2 TBSP freshly chopped rosemary
• 1 tsp ground sage
• 1/4 cup low-sodium vegetable broth

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Instructions

1. Heat the avocado oil to a large skillet over medium-heat.
2. Once it’s warm, add the onion, carrot, and celery and sauté the vegetables until they’re soft, about 7 to 8 minutes.
3. Add the cauliflower rice, chopped cauliflower and mushrooms and season them with garlic powder, salt and pepper. Mix the vegetables and cook them until they’re tender, about 7-8 minutes more.
4. Add in the parsley, rosemary, and sage and stir everything until it’s combined. Pour the vegetable broth over the mixture and heat until all the liquid is absorbed.
5. Serve the Stovetop Cauliflower Rice Stuffing warm. Store any leftovers in the refrigerator for 3-5 days and reheat before serving.

Notes

Adapted from The Food Network

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Appetizer, Side
• Method: Stovetop
• Cuisine: Vegan, Gluten-Free, Grain-Free

This post is brought to you by Cece’s Veggie Co., but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!