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November 14, 2022

Cauliflower Stuffing

This easy cauliflower stuffing recipe gives you the classic taste, yet it’s vegan, gluten-free and low-carb! Perfect for a healthy, plant-based Thanksgiving dish and just as delicious reheated as leftovers the next day.

Prep Time

20 minutes

Cook Time

30 minutes

Makes: 8 servings


1 medium head cauliflower, cut into bite size pieces

1 medium yellow onion, chopped

½ cup thinly sliced celery

1 Tbsp minced fresh garlic

5 Tbsp unsalted butter
1 tsp salt

¼ tsp black pepper

½ tsp dried thyme

½ tsp dried sage

2 portabella mushrooms, chopped

Olive oil spray

2 Tbsp fresh chopped parsley for garnish


  1. Preheat your oven to 450 degrees F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper or nonstick foil.
  2. In a large bowl, stir together the chopped cauliflower, onion, celery, and garlic. Toss with the melted butter, 1 teaspoon kosher salt, black pepper, thyme, and sage.
  3. Spread the cauliflower mixture on the prepared baking sheet. Roast for 15 minutes.
  4. Remove the pan from the oven. Add the chopped mushrooms, stirring them into the mixture. Sprinkle with the remaining teaspoon of salt and lightly spray with olive oil.
  5. Return the pan to the oven and roast until the stuffing is browned, 10-15 more minutes. Garnish with fresh parsley and serve.

Nutrition Information
Serving Size: 1/8 recipe
Calories: 90, Fat: 7g, Protein: 2g, Carbohydrates: 5g, Fiber: 2g, Sodium: 321mg
Adapted from:

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