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Cauliflower stuffing:

I have the most perfect and delicious side dish for your upcoming Thanksgiving festivities, CAULIFLOWER “STUFFING.” I can’t get over how close this resembles the taste of stuffing. But this is not your traditional stuffing. Because instead of using bread I used cauliflower rice in place. I wanted to mix it up this year because I get easily bored with having the same meal every year for Thanksgiving.

One pan meal:

Now this cauliflower stuffing is super easy to prepare and only requires one pan to cook it all. Yay for less dishes to wash! But make sure to grab your biggest pan because this dish does make a lot.

Ingredients needed:

  1. Ghee (substitute avocado oil)
  2. Riced cauliflower
  3. onions
  4. Fresh sage
  5. Mushrooms
  6. Fresh rosemary
  7. Carrots
  8. Celery
  9. Vegetable broth or Turkey Bone Broth
  10. Salt and pepper to taste
  11. Cilantro

Steps for preparing:

  1.  Heat your ghee (or any oil you use) in a pan, add your onions, celery, carrot, chopped sage, salt + pepper, and sauté for 5-7 minutes.
  2. Add cauliflower rice, mushrooms, cilantro, and cook for a couple minutes.
  3. Next add in either vegetable broth or bone broth, fresh rosemary to veggies and bring to a boil.
  4.  Lower heat and simmer for 5-7 minutes or until liquid is absorbed.
  5.  Serve warm with fresh sage on top

Meal prep ahead of time:

This dish will be perfect for meal prepping ahead of time. I like to prepare it all the night before, add to a baking dish, and then on Thanksgiving I will throw in the oven to reheat. Because lets be honest, who wants to be stressing the day of preparing everything?

Add these dishes to your Thanksgiving menu:

Sweet Potato Casserole

Grain-Free Pecan Bars

Bacon Wrapped Green Beans


Cauliflower “stuffing”


  • 1 Tbsp Fourth and Heart California garlic ghee Sub avocado oil or coconut oil
  • 2 cups cauliflower rice
  • 2 carrots chopped
  • 1 cup Mushrooms
  • 1/3 cup chopped yellow onion
  • 3 celery stalks chopped
  • 2 Tbsp Sage
  • 2 springs of fresh rosemary
  • 1/4 cup chopped cilantro
  • 1 cup Vegetable broth sub chicken bone broth
  • Salt + pepper to taste


  • Heat a pan with avocado oil and add onions, sage, carrots, celery, salt + pepper, and cook for 5-7 minutes.
  • Add the cauliflower rice, mushrooms, cilantro, and cook a couple minutes.
  • Add broth and rosemary and bring to a boil
  • Lower the heat and simmer for 5-7 minutes or until the liquid is absorbed