[cooked-nutrition]

This Keto Riced Cauliflower Stuffing tastes like comfort food and is an EASY nutritious holiday side that you won’t miss the carbs in! only 150 calories and 3 SmartPoints for a paleo/whole30 meal!

Riced cauliflower stuffing for the keto diet

 

 

Do you have any thoughts about replacing the Thanksgiving meal’s stuffing bar with a stuffing bar instead of the turkey and low carb, keto creamed spinach?

 

We could serve bowls of simple gluten-free stuffing from Morocco, low-carb vegan stuffing made with cauliflower, and this paleo stuffing.

Since we all know that after our Thanksgiving feast, we enter a state of food coma, would anyone even notice the absence of turkey? My vote is a categorical nay on the issue. Lean protein and veggies should be a part of every meal but on Thanksgiving? EVERY wager is void

I’m fine with that, but perhaps you want to strike a balance. For that reason, you’re going to adore this cauliflower rice stuffing, also known as keto stuffing, which is still incredibly comforting and delicious but also, hello, comprised of vegetables.

Additionally, sausage. Because there are times when sausage is a bad idea. Perhaps you should prepare a low-carb, ketogenic breakfast casserole with sausage for brunch on Thanksgiving? Are you even capable of doing that? Thanksgiving brunch? One more vote in favor of something we must START.

INGREDIENTS

• Grass-fed ground pork, 1/2 lb
• 6 cups of small-floret cauliflower (560g)
• 1 teaspoon avocado oil
• 1 cup diced onion
• ONE cup of thinly chopped celery
• 1/4 cup finely minced fresh parsley plus extra for garnish
• 4 teaspoons minced fresh garlic
• 2 tablespoons poultry seasoning
• 1 teaspoon ground sage
• 1 tsp. sea salt
• 1/8 teaspoon of red pepper flakes (optional)
• Black pepper, 1/4 teaspoon
• 50 ml of chicken broth (not sodium reduced)

INSTRUCTIONS

1. Cook the sausage for 4-5 minutes, breaking it up as it cooks, in a sizable frying pan over medium-high heat.
2. In a food processor(large), put cauliflower, and while the sausage cooks process until it resembles rice.
3. After the sausage has finished cooking, add EVERYTHING to the pan—aside from the broth—and swirl to combine. Stir in the chicken broth after that.
4. Turn the heat to high and cook, turning regularly, for 7 to 10 minutes, or until the cauliflower is golden brown and soft.
5. Add more parsley as a garnish, then devour!

NUTRITION INFO:

Calories: 152kcal
Carbohydrates: 8g
Protein: 8.8g
Fat: 10g
Saturated Fat: 3.3g
Polyunsaturated Fat: 1.1g
Monounsaturated Fat: 4.9g
Cholesterol: 27.6mg
Sodium: 534mg