This low-carb, gluten-free stuffing made from ground cauliflower and tender vegetables seasoned to perfection just might be better than Mom's.

Recipe by MyRecipes


Read the full recipe after the video.

Recipe Summary

25 mins
2 hrs 20 mins
Serves 8 (serving size: about 1 1/4 cups)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Place 12 ounces cauliflower florets in a food processor; process until finely ground. Add flour, cornmeal, baking powder, ½ teaspoon salt and baking soda; pulse to combine. Add butter and eggs; pulse to combine. Pour cauliflower mixture into a 8x8-inch baking pan coating with cooking spray. Bake at 350° for 40 minutes or until browned. Let stand 5 minutes in pan. Remove from pan and cool completely on a cooling rack. Cut into 1-inch cubes.

  • Combine remaining cauliflower florets and oil on a rimmed baking sheet; toss to coat. Bake at 350° for 20-25 minutes or until browned.

  • Heat a large skillet over medium-high heat. Add bacon; cook 5 to 7 minutes or until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon. Add onion and carrot to pan; cook 5 minutes or until lightly browned, stirring occasionally. Add celery to pan; cook 2 to 3 minutes, stirring frequently.

  • Combine broth, remaining 2 eggs, remaining 1 teaspoon salt,  parsley, thyme, sage and pepper in a large bowl, stirring with a whisk. Add onion mixture, roasted cauliflower, and bacon to bowl; toss to coat. Add cubed cauliflower mixture and toss gently. Pour mixture into a 2-quart baking dish. Bake at 350° for 45 to 50 minutes or until lightly browned.