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Cauliflower Stuffing


  • 1 cup celery, diced

  • 1/2 cup onion, chopped

  • 3/4 cup broth, divided chicken or vegetable

  • 4 cups Cauliflower rice or florets, diced

  • 2 cups zucchini, diced

  • 1 cup mushrooms, chopped

  • 2 tsp Celtic sea salt

  • 1 tsp black pepper

  • 1 tsp granulated garlic

  • 1/4 cup fresh parsley, chopped

  • 2 Tbsp dried rosemary

  • 1 tsp rubbed sage

  • 2 tsp arrowroot powder

  • white pepper, to taste


  • In a large saucepan over medium heat, add celery, onion and 1/4 cup of broth. Sauté until onions are translucent.

  • Add 1/4 cup broth, cauliflower, zucchini and mushrooms and season with salt, pepper, garlic, rosemary and sage. Cook uncovered until tender, about 10-15 minutes.

  • Add remaining broth (saving 2 Tbsp) and stir to combine.

  • In a small bowl, mix arrowroot with remaining 2 Tbsp broth to make a slurry. Add slurry to vegetables and simmer uncovered until softened, about 15 minutes.

  • Finish with salt and white pepper to taste.

NOTES 1 serving = 2 cups vegetables Chef's Tip: Poultry seasoning can be used in place of parsley, rosemary and sage.

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