Low-Carb Cauliflower Stuffing

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Perfect soothing filling recipe for these winter weather…

Low-Carb Cauliflower Stuffing


  • 3 tablespoons coconut oil
  • 1 cups pumpkin seeds (raw)
  • 2 garlic cloves (minced)
  • 3 stalks celery (roughly chopped)
  • 1/2 cup yellow onion (finely chopped)
  • 1/2 cup carrots (finely chopped)
  • 1/3 cup leek bulb / Spring onions (finely chopped)
  • 1 head cauliflower (cut into florets)
  • 200 gms white button mushrooms (roughly chopped)
  • 1/4 cup organic vegetable broth (homemade)
  • 2 tablespoons chopped fresh rosemary (finely chopped)
  • 1 tablespoon fresh sage (chopped)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt (as per taste)


1. In a large skillet over medium-low heat, melt coconut oil. Add pumpkin seeds and toast until just golden, about 3 minutes. Add minced garlic and sauté until fragrant, about 2 minutes.

2. Increase heat to medium and, to the same skillet, add celery, onion, carrots and leek and sauté until softened, about 8-10 minutes.

3. Add cauliflower, mushrooms, vegetable broth, rosemary, sage, celery salt, pepper, and salt and continue to sauté until all ingredients are well-incorporated and tender, breaking apart cauliflower florets as they soften, all liquid is absorbed, and cauliflower florets begin to lightly brown, about 30-35 minutes.

4. Serve hot and enjoy!