Have you tried cauliflower rice before? If not, let this Cauliflower Rice Stuffing be your first attempt! This is a great option for all guests and dietary needs because it’s gluten-free, vegan, dairy-free, and grain-free. AND, it actually tastes like stuffing (thank you fresh herbs), so you know it’s going to be a perfect vehicle for all the rest of your Thanksgiving sides.
I tried cauliflower rice for the first time a little over a year ago. Since then, I’ve turned into a full on cauli rice convert. While they do sell fresh riced cauliflower, I usually get a big 4lb bag of frozen riced cauliflower from Costco because of the convenience. It’s easy for me to keep on hand in my freezer, and quick to throw together for so many different meal options. From my oat bowls, to stir fry dinners , it’s pretty much a guarantee I’m eating cauliflower rice at least once a week.
So, if you haven’t tried cauliflower rice, I suggest you start now and give this recipe a shot. This Cauliflower Rice Stuffing is the perfect starting point because it’s:
- Easy to make
- One pot = less dishes
- Great for all dietary needs – vegan, gluten free, dairy-free, and grain-free
- Flavor profile ON POINT thanks to the fresh herbs and spices
If you’re in need of other Thanksgiving recipes, make sure to check out the Best Damn Gluten Free Cornbread or my favorite Pumpkin Spice Coconut Butter Cups for a post-dinner sweet treat that’s not too heavy.
If you try this recipe, please let me know and leave a note in the comments. You can also take a picture and tag it @themindfulhapa and #themindfulhapa on Instagram. &Stay tuned for more Thanksgiving recipes coming all this week!
Ingredients
- 1.5 lbs frozen cauliflower rice
- 1 ea. medium onion diced medium fine (~1 heaping Cup)
- 3 ea. celery stalks diced medium fine (~1 heaping Cup)
- 3 ea. medium carrots diced medium fine (~1 heaping Cup)
- 8 oz. package mushroom crimini or white, diced medium fine
- 1 tbsp fresh rosemary
- 2 tsp fresh thyme
- 1.5 tsp ground sage
- 2 tsp salt
- 3/4 cup cashew cream (to make a batch, blend .5 cup raw cashes & 1.75 cups water on high for 4 minutes)
- 1/3 cup dried cranberries
- 3/4 cup roasted pecans
Instructions
- Heat olive oil in a large pot over medium to medium high heat.
- Add onions, celery, and carrots and sauté until onions are clear, about 4-5 minutes.
- Next add your mushrooms and spices (rosemary, thyme, sage, and salt) and sauté until mushrooms are cooked, an additional 4-5 minutes.
- Add your frozen riced cauliflower and cook until cauliflower is cooked, another 8-10 minutes
- Lastly, add the cashew cream, dried cranberries, and roasted pecans and toss to combine.
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