This Riced Cauliflower Stuffing is an easy, savory side dish for the holidays or any time of year!
Cauliflower rice is combined with bacon, mushrooms and herbs, plus crunchy almonds and chewy dried cranberries. It’s full of flavor and texture.
Plus this one-pan dish is naturally gluten-free, dairy-free, low carb, keto, Paleo and Whole30 and can be made vegan.
(As an Amazon Associate, I earn from qualifying purchases. Some of the links on this page may be affiliate links. If you purchase a product through an affiliate link, I’ll automatically receive a small commission at no additional cost to you.)
Why this recipe works
There are so many ways to make stuffing, whether for Thanksgiving or other meals.
One of my favorite versions is wild rice stuffing, usually with mushrooms, celery and herbs.
But, along with the rice, it sometimes contains bread and dairy. So it’s not a great choice if you’re grain-free, Paleo or keto or doing a Whole30 round.
But when I saw this Best Ever Wild Rice Stuffing recipe from Iowa Girl Eats, I knew I had to make an allergen-friendly version.
So instead of rice, this recipe uses riced cauliflower. It normally doesn’t taste like wild rice, but once you combine it with seasonings and other vegetables, it develops a deeper, more savory flavor.
I’m also cutting out the bread but you won’t miss it! This Paleo Thanksgiving stuffing tastes just as good without it.
And instead of butter, we’ll first cook up bacon and then cook the vegetables in the bacon fat. This adds to that savory flavor.
But if you want to make this vegan, simply omit the bacon and cook the vegetables in 2 tablespoons of olive oil.
Once you cook all the vegetables and seasonings together, you stir in chopped almonds and dried cranberries. The almonds add some crunch, and the cranberries are chewy, tart and slightly sweet without getting too sweet.
Stir in the cooked, crumbled bacon and your cauliflower rice stuffing (or cauliflower rice dressing, if you prefer that term) is all set!
And since everything is cooked on the stove, it’s a great option for Thanksgiving when oven space is at a minimum.
What you need
Ingredients:
- 4 slices bacon
- olive oil, if necessary
- 1/2 cup diced white or yellow onion
- 2 celery sticks, diced
- 8 oz. sliced mushrooms, such as button or baby bella
- 1/2 teaspoon fine sea salt, plus more as necessary
- freshly ground black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- 1 (10 oz.) bag riced cauliflower, frozen or fresh (no need to thaw if frozen)
- 1/4 cup almonds, roughly chopped
- 1/4 cup dried cranberries
- 3 tablespoons chopped flat-leaf (Italian) parsley
Note for Whole30: Make sure all ingredients (especially the bacon and dried cranberries) are Whole30 compatible.
Equipment:
- a large skillet (12″)
- a cutting board
- a chef’s knife
- measuring spoons
- measuring cups
- a wooden spoon or spatula
- cooking tongs
- a dinner plate
- paper towels
- a serving bowl
- a serving spoon
How to make Riced Cauliflower Stuffing
Add the bacon in a cold, dry skillet and place over medium heat.
Cook until firm but not too crispy, about 10 minutes on the first side and 2-3 minutes on the second side.
Transfer the bacon to a paper towel-lined dinner plate to drain. Crumble or chop into small pieces.
If there’s less than 2 tablespoons bacon fat in the skillet, add enough olive oil to equal about 2 tablespoons.
While the bacon is cooking, peel and dice the onion and celery.
With the pan still over medium heat, add the onion, celery, mushrooms and a pinch of salt. The pan might seem too crowded but everything will shrink as it cooks.
Stir occasionally until the onion and celery is soft, the mushrooms are deeply browned and their moisture has evaporated, about 10-12 minutes.
Stir in the dried thyme, sage and rosemary, along with about 1/4 teaspoon of freshly ground black pepper.
Then add the riced cauliflower and 1/2 teaspoon fine sea salt. Stir until the cauliflower is warmed through and more tender but not mushy, about 3-5 minutes.
Stir in the almonds, dried cranberries, crumbled or chopped bacon, and most of the parsley.
Taste and adjust seasoning if necessary (you may or may not need more salt, depending on how salty you bacon is).
Transfer to a serving bowl, sprinkle on the remaining parsley and enjoy!
FAQ
1. To make it vegan, omit the bacon and cook the vegetables in 2 tablespoons of olive oil.
2. You can omit the celery and just use 1 cup of diced onion instead.
3. Some good options for mushrooms are button, baby bella, shiitake, black trumpet, chanterelle, cremini or oyster mushrooms.
4. You can use fresh herbs instead of dried. Use 1 tablespoon chopped fresh thyme, 1 tablespoon chopped fresh sage and 1/2 tablespoon chopped fresh rosemary (fresh rosemary can be very overpowering).
5. Feel free to use chopped pecans, walnuts or hazelnuts instead of almonds.
6. You can use dried cherries instead of cranberries.
Yep! It keeps well in the fridge for up to 5 days (although the bacon will lose a bit of texture). Reheat in a skillet over medium heat, stirring frequently.
Yep! Place in an airtight container or baggie and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a skillet over medium heat, stirring frequently.
Yes, it only contains 12g of carbs pre serving, making it appropriate for low carb diets.
Yep. It contains 12g of carbs and 3g of fiber, equaling 9g of carbs, plus 9g of fat, making it appropriate for keto diets.
Yes. It contains no gluten, grains, dairy, legumes, sugar or vegetable oils, making it appropriate for Paleo diets.
Yep. As long as you check your labels, especially for the bacon and dried cranberries, this recipe is Whole30 compatible.
You might also like:
- Sausage, Sweet Potato and Apple Stuffing (Paleo, Whole30)
- Date and Orange Cranberry Sauce (Paleo, Whole30)
- Mashed Potatoes (Paleo, Whole30)
- Gravy (Paleo, Whole30)
- Herb Roasted Turkey Breast (Paleo, Whole30)
Riced Cauliflower Stuffing (Paleo, Whole30)
Ingredients
- 4 slices bacon
- olive oil if necessary
- ½ cup yellow or white onion peeled and diced
- 2 celery stalks diced
- 8 oz. sliced mushrooms such as button or baby bella
- ½ teaspoon fine sea salt plus more as necessary
- freshly ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
- 10 oz. riced cauliflower fresh or frozen (no need to thaw if frozen)
- ¼ cup almonds roughly chopped
- ¼ cup dried cranberries
- 3 tablespoons chopped flat-leaf (Italian) parsley
Instructions
- Add the bacon in a cold, dry skillet and place over medium heat. Cook until firm but not too crispy, about 10 minutes on the first side and 2-3 minutes on the second side.
- Transfer the bacon to a paper towel-lined dinner plate to drain. Crumble or chop into small pieces.
- While the bacon is cooking, peel and dice the onion and celery.
- If there's less than 2 tablespoons bacon fat in the skillet, add enough olive oil to equal about 2 tablespoons.
- With the pan still over medium heat, add the onion, celery, mushrooms and a pinch of salt. The pan might seem too crowded but everything will shrink as it cooks. Stir occasionally until the onion and celery are soft, the mushrooms are deeply browned and their moisture has evaporated, about 10-12 minutes.
- Stir in the dried thyme, sage and rosemary, along with about ¼ teaspoon of freshly ground black pepper.
- Add the riced cauliflower and ½ teaspoon fine sea salt. Stir until the cauliflower is warmed through and more tender but not mushy, about 3-5 minutes.
- Stir in the almonds, dried cranberries, crumbled or chopped bacon, and most of the parsley.
- Taste and adjust seasoning if necessary (you may or may not need more salt, depending on how salty you bacon is).
- Transfer to a serving bowl, sprinkle on the remaining parsley and enjoy!
Notes
2. You can omit the celery and just use 1 cup of diced onion instead.
3. Some good options for mushrooms are button, baby bella, shiitake, black trumpet, chanterelle, cremini or oyster mushrooms.
4. You can use fresh herbs instead of dried. Use 1 tablespoon chopped fresh thyme, 1 tablespoon chopped fresh sage and 1/2 tablespoon chopped fresh rosemary (fresh rosemary can be very overpowering).
5. Feel free to use chopped pecans, walnuts or hazelnuts instead of almonds.
6. You can use dried cherries instead of cranberries. Make ahead This keeps well in the fridge for up to 5 days (although the bacon will lose a bit of texture). Reheat in a skillet over medium heat, stirring frequently. Freezer info Place in an airtight container or baggie and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a skillet over medium heat, stirring frequently. Recipe adapted from Best Ever Wild Rice Stuffing by Iowa Girl Eats.
Leave a Reply