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Riced Cauliflower Stuffing (Paleo, Whole30)

Nov 11, 2023 · Leave a Comment

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Riced Cauliflower Stuffing in a square white bowl with a large serving spoon.
Riced Cauliflower Stuffing in a square white bowl with a large serving spoon.

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.

Paleo Thanksgiving stuffing in a large square white bowl with a large serving spoon.

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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
Whole30 stuffing in a large square white bowl with a large serving spoon.

How to make Riced Cauliflower Stuffing

Step 1

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.

Step 2

Transfer the bacon to a paper towel-lined dinner plate to drain. Crumble or chop into small pieces.

Step 3

While the bacon is cooking, peel and dice the onion and celery.

Step 4

If there’s less than 2 tablespoons bacon fat in the skillet, add enough olive oil to equal about 2 tablespoons.

Step 5

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.

Step 6

Stir in the dried thyme, sage and rosemary, along with about 1/4 teaspoon of freshly ground black pepper.

Step 7

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.

Step 8

Stir in the almonds, dried cranberries, crumbled or chopped bacon, and most of the parsley.

Step 9

Taste and adjust seasoning if necessary (you may or may not need more salt, depending on how salty you bacon is).

Step 10

Transfer to a serving bowl, sprinkle on the remaining parsley and enjoy!

FAQ

Can I make substitutions?

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.

Can I make Riced Cauliflower Stuffing ahead of time?

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.

Can I freeze Riced Cauliflower Stuffing?

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.

Is this a low carb cauliflower stuffing?

Yes, it only contains 12g of carbs pre serving, making it appropriate for low carb diets.

Is this a keto cauliflower stuffing?

Yep. It contains 12g of carbs and 3g of fiber, equaling 9g of carbs, plus 9g of fat, making it appropriate for keto diets.

Is this a Paleo cauliflower stuffing?

Yes. It contains no gluten, grains, dairy, legumes, sugar or vegetable oils, making it appropriate for Paleo diets.

Is this a Whole30 stuffing?

Yep. As long as you check your labels, especially for the bacon and dried cranberries, this recipe is Whole30 compatible.

You might also like:

  1. Sausage, Sweet Potato and Apple Stuffing (Paleo, Whole30)
  2. Date and Orange Cranberry Sauce (Paleo, Whole30)
  3. Mashed Potatoes (Paleo, Whole30)
  4. Gravy (Paleo, Whole30)
  5. Herb Roasted Turkey Breast (Paleo, Whole30)
  6. Thanksgiving Fruit Salad (Paleo)
Paleo Thanksgiving stuffing in a large square white bowl with a large serving spoon.

Riced Cauliflower Stuffing (Paleo, Whole30)

Don Baiocchi
This easy Riced Cauliflower Stuffing is perfect for Thanksgiving or any meal. It's full of savory vegetables, seasonings, almonds, dried cranberries and bacon! Plus it's gluten-free, grain-free, dairy-free, low carb, keto, Paleo and Whole30 friendly.
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Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Side Dish
Cuisine American
Servings 6 servings
Calories 143 kcal

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

Note for Whole30: Make sure all ingredients (especially the bacon and dried cranberries) are Whole30 compatible.
Note about servings: While this can serve 6, it could end up serving more or less depending on how much other food there is.
Substitutions
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.
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.

Nutrition

Calories: 143kcalCarbohydrates: 12gProtein: 5gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 10mgSodium: 312mgPotassium: 367mgFiber: 3gSugar: 6gVitamin A: 187IUVitamin C: 27mgCalcium: 38mgIron: 1mg
Keyword healthy Thanksgiving, paleo stuffing, paleo thanksgiving, riced cauliflower, whole30 thanksgiving
Tried this recipe?Mention @paleoglutenfreeguy or tag #paleoglutenfreeguy!

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Well hello there! I’m Don, the creator behind Paleo Gluten Free Guy. I share fun, vibrant recipes for good health and pure enjoyment. All of my recipes are gluten-free and the majority of them are also Paleo, meaning they’re free of grains, dairy, refined sugar and legumes.

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