Keto Cauliflower Stuffing with Sausage {Paleo, Whole30} Recipe
This keto cauliflower stuffing recipe is a flavorful, low-carb side dish featuring roasted cauliflower, crispy Italian sausage, caramelized onions, toasted pecans, and fresh herbs. Perfect for holiday dinners, it is Whole30 compliant, paleo-friendly, and keto-approved, making it a delicious and healthy alternative to traditional stuffing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Keto, Low Carb, Paleo, Whole30
- Diet: Low Carb
Ingredients
Vegetables and Herbs
- 1 large head cauliflower, cut into small florets
- 1 medium yellow onion, cut in half and sliced thin
- 4 stalks celery, chopped
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, minced
- 2 tsp fresh sage, minced
- 2 tsp fresh thyme leaves, removed from stems
- 1 tbsp fresh parsley, minced, plus more for garnish if desired
Protein and Fats
- 1 lb bulk Italian sausage, sugar-free for Whole30, homemade or store bought
- 2 tbsp avocado oil or olive oil
- 1 tbsp ghee, plus more as needed
Nuts and Seasonings
- 1/2 cup pecans, chopped
- Sea salt and black pepper, to taste
Instructions
- Roast the Cauliflower: Preheat your oven to 425°F and lightly grease a large metal baking sheet. Arrange the cauliflower florets on the sheet, drizzle evenly with avocado oil, then season with sea salt and black pepper. Roast for 15-20 minutes until tender and slightly browned.
- Cook the Sausage: While the cauliflower roasts, heat a large skillet over medium to medium-high heat and add the ghee. Crumble the sausage into the skillet and cook, breaking it up with a spoon, until browned all over, about 5-7 minutes. Remove the sausage with a slotted spoon to a plate and reduce heat to medium-low.
- Caramelize the Onions and Cook Vegetables: Add the sliced onions to the skillet, sprinkle with sea salt, and stir to coat. Cook over medium-low to medium heat, stirring occasionally, for 5-10 minutes until onions are lightly caramelized. Increase heat to medium, add more ghee if needed, then add the chopped celery and cook for about 1 minute until slightly softened. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
- Add Herbs and Pecans: Stir in the fresh rosemary, sage, thyme, parsley, and chopped pecans. Cook for about a minute more, stirring to toast the pecans and blend the flavors.
- Combine All Ingredients: Return the browned sausage to the skillet, add the roasted cauliflower, and toss everything together to heat through. Season with additional sea salt and black pepper to taste, if needed. Remove from heat.
- Serve or Reheat: Transfer the stuffing to a serving bowl and serve immediately. Alternatively, place the mixture in a casserole dish and cover with aluminum foil to reheat later. To reheat, warm in a 400°F oven until heated through. Enjoy your keto-friendly stuffing!
Notes
- This stuffing can be made ahead of time and reheated before serving.
- Use sugar-free sausage to keep the recipe Whole30 compliant.
- Ghee or avocado oil can be substituted with olive oil if preferred.
- Add more fresh herbs for enhanced flavor if desired.
- For a nut-free version, omit pecans.