Cauliflower Rice Stuffing

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Cauliflower Rice Stuffing

Prep Time: 20 minutes

Cook Time: 30 minutes

Category: SIDES

Cuisine: Paleo

Servings: 8 Servings

Cauliflower Rice Stuffing


  • 1 lb. sweet italian sausage or ground pork
  • 4 Tbsp. butter or ghee
  • ½ lb. sliced cremini mushroooms
  • 1 portobello mushroom cubed
  • 1 onion chopped
  • 2 stalks of celery chopped
  • 3 carrots chopped
  • 1 leek white portion sliced thinly
  • 1 C. parsnips chopped
  • 2 tsp. minced thyme
  • 1 tsp. minced rosemary
  • 1 shallot chopped
  • 6 C. cauliflower rice
  • 1-2 Tbsp turkey drippings
  • 2 C. thinly shredded collard greens
  • ½ C. dried currants
  • ½ C. sliced almonds
  • Salt and pepper to taste


  1. In a large cast iron skillet heat butter or ghee on medium high heat
  2. Add sweet Italian sausage to skillet, brown and cook through
  3. Once sausage has cooked, remove meat and set aside
  4. In the same skillet add the onions, carrots, celery, leek and parsnips. Add additional oil if necessary.
  5. Once vegetable are tender add thyme and rosemary and toss
  6. Cook an additional 3 minutes and remove from heat
  7. While the onions are cooking, heat 1Tbsp butter / ghee in a separate pan on medium heat
  8. add mushrooms and cook thoroughly. Salt to taste and set aside
  9. In a very large pan (this is where you will add all components), add 2 Tbsp butter or ghee
  10. Once hot, add shallot and cook until soft
  11. Add cauliflower rice and toss to combine
  12. Add 1 Tbsp of turkey dripping to cauliflower and toss to coat again and salt to taste
  13. Add collard greens and toss
  14. Cook until cauliflower has softened but is not soggy, you want some texture / bite to it still
  15. Once cauliflower is ready add in all of the cooked components of the dish (mushrooms and onion / vegetable mix) and toss to combine
  16. Serve with currants and sliced almonds on top


Author: The Whole Smiths

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