This Cauliflower Stuffing is a tasty low carb alternative to traditional stuffing that uses cauliflower florets in place of bread. It is packed with chunks of pork, mushrooms and celery and is a great addition to your Thanksgiving spread. It’s Grain Free, Keto, Whole30, Paleo and SCD. 

Stuffing is my favourite part of a turkey dinner and a dish that I have been really missing since going grain free. I’ve experimented with a few different stuffing recipes using almond flour bread and determined that the effort required to bake the bread and then make the stuffing, was not worth the end result. So I turned to worlds most versatile veggie, cauliflower, to create a bread free, low carb alternative.

For a little nostalgia I used my grandmas stuffing recipe which is simple but has lots of great flavour. You can use regular ground pork, or for added flavour, remove casings from pork sausages and break the filling up with your hands before cooking. As the sausage is already cooked, this stuffing only needs to be baked long enough for the cauliflower to become tender and the egg, which helps to bind the mixture, to cook, which takes no more than 30 minutes.

This stuffing is best when baked in a separate dish rather than inside the turkey so that the cauliflower is cooked but not mushy and the top becomes browned and crispy.

Here are a few other Thanksgiving dishes that you might enjoy: 

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Cauliflower Stuffing

Every Last Bite
4.18 from 17 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Diets Dairy Free, Grain/Gluten Free, Paleo, Refined Sugar Free, Specific Carbohydrate Diet Legal
Servings 6


  • 1/2 tbsp olive oil
  • 2 onions finely diced
  • 2 sticks celery
  • 3/4 cup chopped mushrooms
  • 5 cups cauliflower florets
  • 1 1/2 cups ground pork
  • 1/4 cup chopped pecans
  • 1 1/2 tbsp fresh sage
  • 1/2 cup chicken broth
  • 2 eggs
  • 1/2 tsp pepper


  • Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit)
  • Start by removing the stalk of the cauliflower and breaking the head up into small florets. Try to keep the florets uniform in size and not too big or chunky, otherwise they won't cook evenly.Place all of the florets into a large bowl.
  • In a large pot heat the olive oil on medium heat and add in the diced onions, celery and mushrooms and cook for approximately 5 minutes until the veggies have softened. Pour the cooked mixture into the bowl with the cauliflower and set aside.
  • Cook the sausage for approxiamtely 5 minutes until well cooked. Add the meat to the bowl along with the chopped sage, pecans, eggs and chicken stock. Season with salt and pepper and toss with your hands until well combined. Pour the stuffing into a baking dish and cover with tin foil. Bake for 20 minutes and then remove the tin foil and bake for another 10 minutes until the cauliflower is tender and the top becomes golden in colour. Serve warm with gravy.
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