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Cauliflower Stuffing Recipe

Submitted by Jennifer Kohler, MS, FNP-BC, CLC

A healthy low carb, gluten free option to replace the bread stuffing at your next Holiday meal. Tried and tested! Serves 6


4 tbsp. butter

1 onion, chopped

2 large carrots, peeled and chopped

2 celery stalks, chopped or thinly sliced

1 small head cauliflower, chopped (frozen riced cauliflower works and is less time consuming)

1 c. (8-oz.) package baby bella mushrooms, chopped

Kosher salt

Freshly ground black pepper

1/4 c. freshly chopped parsley

2 tbsp. freshly chopped rosemary

1 tbsp. freshly chopped sage (or 1 tsp. ground sage)

1/2 c. low-sodium vegetable or chicken broth


Step 1

In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.

Step 2

Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.

Step 3

Add parsley, rosemary, and sage and stir until combined. Pour over broth and cook until totally tender and liquid is absorbed, 10 minutes.

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