Keto Cauliflower Sausage Stuffing has an herby, meaty, flavor with delicious roasted cauliflower as the base ingredient! Skip the bread, yet keep the taste for this Holiday tradition, or for any quick evening side dish. This is a savory stuffing with no cranberries or apples. It features a delicious sage sausage taste. After all, stuffing is not about the bread, that simply absorbs the spices – cauliflower can do that! It will be hard for you to tell the difference between Joanie’s stuffing and traditional bread stuffing.
So, what is the difference between “stuffing” and “dressing?” Technically, this recipe is a dressing, since it is not stuffed in a roasted bird. We simply have always called it “stuffing.” You could probably stuff your Holiday bird with this version. We would likely cut the cauliflower florets larger and learn to live with a bit more moisture in the stuffing. Fortunately, Joanie bakes this outside the bird and it is virtually the same texture as the breaded versions. It is delicious and easy to make!
Cauliflower is the key ingredient in Joanie’s stuffing recipe. We use a lot of cauliflower. It is the perfect low-carb substitute and is featured in so many Keto recipes. You may want to try some of our other cauliflower recipes:
And, of course, our Cauliflower Mash is another perfect Holiday side dish that replaces Mashed Potatoes.
Joanie’s recipe is also sausage based. You could use chopped bacon instead, but we really both grew up enjoying sausage based stuffing. It is not only Keto, but also so flavorful. Joanie also uses “sage sausage” which adds even more flavor. Her choice of spices contributes to this taste explosion. Poultry seasoning, paprika, and red pepper flakes add just the right amount of spice and adds just a nice savory punch.
Joanie’s Keto Cauliflower Sausage Stuffing is made in one Dutch Oven. It is simple and done quickly. Her techniques are virtually the same as making traditional bread stuffing. The difference is, of course, the cauliflower florets. She cut the florets into bite size pieces, For more crispiness you could cut the florets a bit larger. Joanie likes the smaller size since it is baked together with the other ingredients and not roasted separately. That saves time and melds the flavors all at once.
Some recipes call for roasting the cauliflower in the oven first, but it is not necessary. The Dutch Oven will do all the work on top of the stove and in the oven. In fact, the stuffing can be made in advance and refrigerated for 2 to 3 days, reheated at 350 degrees for 20 minutes, and will taste like it was just made. For added crunch you might add some pecans or walnuts to the recipe. Top with some parmesan and enjoy!
One final tip regarding the ingredients -> for added color and to reduce the carbs a bit further, consider substituting chopped red bell pepper instead of the carrots. Also, feel free to adjust the baking time in terms of covered versus uncovered. The more time you allocate to baking uncovered the less moisture will remain in your stuffing. Either way you will be amazed how delicious this stuffing is. It really tastes like traditional bread stuffing!
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Keto Cauliflower Sausage Stuffing – Oven Baked and Just Like Grandma Made, Only Keto!
Keto Cauliflower Sausage Stuffing is better than bread stuffing! Made simply with one Dutch Oven – even Grandma would be smiling. This Keto delight will fit right into your Holiday dinner or for any dinner that calls for a unique side dish. It is definitely Tasty Low Carb!
Keto Cauliflower Sausage Stuffing
- 3 stalks Celery (diced)
- 1 medium Onion (diced)
- 4 cloves Garlic (minced)
- 2 Carrots (diced)
- 1 medium Cauliflower (chopped bite sized)
- 16 ounces Sage sausage
- ¼ cup Chicken broth
- 2 Eggs (beaten)
- ½ teaspoon Sea salt
- 1 teaspoon Poultry seasoning
- ½ teaspoon Paprika
- ¼ teaspoon Red pepper flakes
- 2 tablespoons Parsley (chopped)
- 2 tablespoons Parmesan cheese (grated)
- In a Dutch Oven, over medium heat, break up the sausage, and cook for 2 minutes.
- Add the onion, garlic, celery, carrot, and cauliflower to the Dutch Oven and continue to cook until sausage is browned (about 5 minutes). Stir occasionally.
- Remove from the heat and stir in the chicken broth, eggs, and spices.
- Place in a 400 °F, preheated oven, and bake for 15 minutes (covered) and 10 minutes (uncovered).
- Top with chopped parsley and grated parmesan cheese, when finished.
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