Name: Keto Riced Cauliflower Stuffing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
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; ⅛ teaspoon of red pepper flakes (optional); ¼ teaspoon Black pepper,; 50 ml of chicken broth (not sodium reduced)

AuthorHolly CookCategoryKeto Dinner Recipes

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!

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

⅛ teaspoon of red pepper flakes (optional)

¼ teaspoon Black pepper,

50 ml of chicken broth (not sodium reduced)

Cook the sausage for 4-5 minutes, breaking it up as it cooks, in a sizable frying pan over medium-high heat.

In a food processor(large), put cauliflower, and while the sausage cooks process until it resembles rice.

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.

Turn the heat to high and cook, turning regularly, for 7 to 10 minutes, or until the cauliflower is golden brown and soft.

Add more parsley as a garnish, then devour!

Ingredients