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Keto Cauliflower Stuffing
How to Make It
Step 1
Preheat your oven to 450F/230C and line a baking sheet with parchment paper. Chop the cauliflower into small florets. Finely chop the onion and celery, and mince the garlic.
Step 2
To a bowl, add the cauliflower, onion, celery, garlic, olive oil, sage, thyme, salt, and black pepper. Toss well, then spread in a single layer on the lined baking sheet. Roast for 15 minutes. Finely chop the parsley and roughly chop the pecans.
Step 3
Add the parsley and pecans to the pan and stir everything together. Roast for another 15 minutes until the pecans are fragrant and lightly toasted, the cauliflower is well browned, and the onions are caramelized. Take the pan out of the oven and set aside.
Step 4
Transfer the stuffing to a serving plate. Serve alongside other Thanksgiving dishes or with a main. Enjoy.
Ingredients
- Cauliflower – 1 medium – head – 5″ to 6″ diameter
- Onion – 0.5 small
- Celery – 2 medium – stalk – 7 1/2″ to 8″ long
- Garlic – 2 clove
- Extra virgin olive oil – 0.25 cup
- Thyme, ground – 0.5 tsp
- Sage, dried – 0.5 tsp
- Salt – 0.25 tsp
- Black pepper – 0.25 tsp
- Parsley – 2 tbsp
- Pecans – 0.25 cup
