Cauliflower can stand in for bread stuffing, giving you a tasty, healthy side that is gluten‑free and low in carbs. The sage and thyme give it a familiar, savory flavor that works great with turkey or any holiday feast.
Cauliflower belongs to the cruciferous family and contains sulforaphane, an antioxidant that helps lower inflammation and support overall health.
Active time: 20 minutes | Total time: 25 minutes
Cauliflower‑Sage Stuffing
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 rib celery, chopped
- 4 cups cauliflower florets, cut into 1‑inch pieces
- 1 cup unsalted chicken broth (or vegetable broth for a fully vegetarian version)
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped
Directions
- Heat olive oil in a large skillet over medium‑high heat.
- Add the onion and celery. Stir often and cook for about 5 minutes, or until they feel soft.
- Mix in the cauliflower pieces and toss to coat with the oil.
- Pour the broth over the vegetables. Sprinkle sage, thyme, salt, and pepper. Stir well.
- Bring the mixture to a gentle boil, then cover and lower the heat. Cook for 7 minutes, or until the cauliflower is tender when poked with a knife.
- Uncover the pan and let it simmer for another 3–5 minutes, letting any extra liquid evaporate.
- Stir in the chopped parsley, turn off the heat, and serve while hot.
Tip: You can make this ahead of time. Cool the stuffing, store it in an airtight container, and keep it in the fridge for up to four days. Reheat before serving.
Serves: 3 | Serving size: 1 cup
Nutrition (per cup)
- Calories: 105
- Total Fat: 5 g
- Saturated Fat: 1 g
- Monounsaturated Fat: 3 g
- Polyunsaturated Fat: 1 g
- Cholesterol: 0 mg
- Sodium: 272 mg
- Carbohydrates: 13 g
- Fiber: 4 g
- Sugar: 5 g
- Protein: 4 g
- Calcium: 6 % DV
- Iron: 9 % DV
- Potassium: 614 mg
- Vitamin A: 6 % DV
- Vitamin C: 125 % DV