Riced Cauliflower Stuffing (Paleo, Whole30)

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

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Riced Cauliflower Stuffing (Paleo, Whole30)

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.

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 143kcal

Author: Don Baiocchi

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 large (12"), 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

To make it vegan, omit the bacon and cook the vegetables in 2 tablespoons of olive oil.

You can omit the celery and just use 1 cup of diced onion instead.

Some good options for mushrooms are button, baby bella, shiitake, black trumpet, chanterelle, cremini or oyster mushrooms.

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).

Feel free to use chopped pecans, walnuts or hazelnuts instead of almonds.

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