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