Thanksgiving Cauliflower Stuffing


This recipe has all the flavors of traditional thanksgiving stuffing but is completely guilt and gluten free and loaded with veggies. For this recipe I used frozen cauliflower "rice" from Trader Joe's in place of bread but kept in the all the thanksgiving flavors with the use of celery, onions, sage and toasted pecans. If you do not shop at Trader Joe's; frozen "riced" cauliflower is still available at most grocery stores. Green Giant makes a frozen "riced" cauliflower and is available at most grocery stores. This recipe would go great with Thanksgiving dinner but is even better leftover with eggs the next morning or added to a salad!


2 bags cauliflower rice (I got mine from Trader Joe's)

1 medium yellow onion, diced

2 garlic cloves, minced

2 carrot stalks, diced

4 celery stalks, chopped

1 tbsp of grass-fed butter

3 tbsp chopped sage

1 tbsp chopped thyme

1 tbsp chopped rosemary 

2 tbsp chopped parsley 

4 dates, pitted and diced

1.5 tbsp all purpose gluten free flour or cassava flour 

1/2-2/3 cup vegetable or chicken stock 

1 tbsp coconut aminos or Tamari soy sauce

1/4 cup chopped pecans (optional, for topping)

1/4 tsp salt or to taste



Preheat oven to 400F. In large pan heat 1 tbsp of butter along with the onion, garlic, celery and carrots over medium to high heat or about 5 minutes. Pour about 1/4 -1/2 cup of broth into pan to loosen any pieces of veggies stuck in the pan. Place cooked veggies into oven safe baking dish along with your fresh chopped herbs and set aside. Pour both bags of frozen riced cauliflower into your  pan and heat until tender or about 5 minutes. If you have a large enough pan you can keep your sauteed celery and carrots in the pan while adding your riced frozen cauliflower. Once all veggies are tender pour them into your baking dish and ensure herbs and veggies are mixed well. Pour over coconut aminos and sprinkle with salt to taste. Fold in your chopped dates and pour in another 1/4 cup broth into baking dish and place on center rack of oven and bake for 10 minutes. After 10 minutes, remove your baking dish from the oven and add in 1-1/2 tbsp gluten free flour or cassava flour to thicken and absorb any extra broth. Top with pecans and place back in the oven on broil for about 1-2 minutes or until pecans are toasted. Top with fresh chopped parsley and enjoy! 

TIP: I added in 1 cup of pancetta to mimic the flavors of Italian sausage that is typically in most traditional stuffing recipes. Italian sausage, bacon or prosciutto would also work really well. If using pancetta or prosciutto; cut into small bite size pieces and add to pan at the end of cooking the onions and celery. If using bacon or Italian sausage cook bacon/sausage completely before incorporating it with the veggies and baking it in the oven for 10 minutes. This recipe will still taste just as great without the addition of any meat! 

Lindsay Reno