Keto Riced Cauliflower Stuffing

Keto Riced Cauliflour Stuffing

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!

AuthorHolly CookCategory

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!

Keto Riced Cauliflour Stuffing
Yields6 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 ½ lb Grass-fed ground pork,
 6 cups of small-floret cauliflower (560g)
 1 teaspoon avocado oil
 1 cup diced onion
  cup of thinly chopped celery
 ¼ 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
  teaspoon of red pepper flakes (optional)
 ¼ teaspoon Black pepper,
 50 ml of chicken broth (not sodium reduced)
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!

Ingredients

 ½ lb Grass-fed ground pork,
 6 cups of small-floret cauliflower (560g)
 1 teaspoon avocado oil
 1 cup diced onion
  cup of thinly chopped celery
 ¼ 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
  teaspoon of red pepper flakes (optional)
 ¼ teaspoon Black pepper,
 50 ml of chicken broth (not sodium reduced)

Directions

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!

Keto Riced Cauliflower Stuffing

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