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Home // Courses // Side Dishes // Cauliflower Rice Stuffing

Cauliflower Rice Stuffing

This Cauliflower Rice Stuffing is so flavorful and the perfect vehicle for all the rest of your Thanksgiving dishes. It's also a great addition to any Thanksgiving meal because it's vegan, gluten-free, dairy-free, and grain-free!
Prep Time 15 minutes minutes
Cook Time 20 minutes minutes
Total Time 35 minutes minutes
Jump to RecipePrint Recipe
cauliflower rice stuffing in a casserole dish garnished with thyme

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. 

cauliflower rice stuffing in a casserole dish garnished with thyme

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!

Cauliflower Rice Stuffing

Prep: 15 minutes minutes
Cook: 20 minutes minutes
Total: 35 minutes minutes
Servings: 6 servings
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This Cauliflower Rice Stuffing is so flavorful and the perfect vehicle for all the rest of your Thanksgiving dishes. It's also a great addition to any Thanksgiving meal because it's vegan, gluten-free, dairy-free, and grain-free!

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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About Casey Colodny

Avid home cook and baker since College, Casey went on to attend Le Cordon Bleu in Paris and complete the basic intensive cuisine course. Interested in creating healthier recipes for the V/GF, vegetarian, pescatarian, and paleo eaters! Started The Mindful Hapa in 2018 and has been cooking and sharing tasty recipes and photography ever since.

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Hi! I’m Casey.

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Gluten Free Cornbread Stuffing

The Best Gluten Free Cornbread Recipe

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✨MY MOM’S NOT SO ‘SECRET SAUCE’ NOODLE STI ✨MY MOM’S NOT SO ‘SECRET SAUCE’ NOODLE STIR FRY* featuring @beyondmeat, a veggie and protein filled dinner you need to try for dinner!

Now what’s the secret to this sauce? The secret is that it’s so easy to make, just 5 simple ingredients, and the perfect way to add lots of flavor! I also made sure to add the new Beyond Beef with avocado oil for extra delicious flavor and protein, a whopping 21 grams per serving! This is the 4th generation of @beyondmeat and the flavor is the best yet 👏🏼

Here’s everything you need to make this for dinner this week:

My Mom’s Not So ‘Secret Sauce’: 
⅔ cup mirin
⅔ cup sake
⅓ cup soy sauce
2 tsp fresh garlic, minced
2 tsp fresh ginger, finely minced 

Noodle Stir Fry:
4 tbsp olive oil, divided
⅓ cup red onion, finely diced 
3 cloves garlic, minced 
16oz Beyond Beef 
1 tsp salt
6 oz shiitake mushrooms, sliced into thin strips
1 small red bell pepper, cut into thin strips
2 cups broccoli, cut into bite-sized florets
1 cup bean sprouts
10 oz ramen noodles, cooked al dente (1 minute less than package instructions)
⅓ cup fresh cilantro, finely chopped
3 scallions, thinly sliced
Chili crisp drizzle, optional garnish

Instructions included in comments below ⬇️ 

#noodlestirfry #ramennoodles #vegetarianrecipes #vegetariandinner #healthydinner #plantbased #easyrecipes #easydinner #dinnerrecipes #vegetarian #beyondpartner
A fun week in Punta Mita full of sand, endless poo A fun week in Punta Mita full of sand, endless pool time, margaritas🍋‍🟩, and golf cart rides 🏝️🌊☀️🐚🫶🏼
💚🌱SEARED SHRIMP SALAD WITH GREEN GODDESS DRE 💚🌱SEARED SHRIMP SALAD WITH GREEN GODDESS DRESSING loaded with roasted asparagus, zucchini and bell pepper,  crumbled feta, marinated artichoke hearts, sunflower seeds, and some radish microgreens I grew in my @grow.leath fieldhouse 🏠 Here’s how you make this beautiful and flavorful salad ⬇️
—
Green Goddess Dressing:
2 scallions (washed & roots cut off)
½ cup fresh cilantro (loosely packed leaves & tender stems)
¼ cup fresh basil leaves 
¼ cup full fat greek yogurt
2 tbsp olive oil
2 tbsp lemon juice 
2 tbsp water
2 cloves garlic
½ tsp kosher salt + move to taste

Seared Shrimp:
1 lb shrimp, peeled & deveined with tails removed (I used size 22-25 ct)
1 tsp chili powder
¾ tsp kosher salt
½ tsp smoked paprika
¼ tsp cayenne
2 tbsp olive oil, divided

Grilled Veggies
½ red bell pepper, seeded & cut into 1” pieces
1 small zucchini, cut into half moons
½ bunch asparagus, ends removed and cut into 1” pieces
1 tsp kosher salt
2 tbsp olive oil 

Salad:
5 cups butter lettuce (1, 4.5oz container)
2 cups baby arugula
1 cup radish microgreens
1 cup marinated quartered artichoke hearts (1, 6.5oz container)
½ cup feta, cubed
⅓ cup roasted sunflower seeds
—
Full instructions continued in the comments below ⬇️ 
.
.
.
#shrimpsalad #fillingsalads #saladrecipe #healthysalads #searedshrimp #springrecipes #saladinspo #pescatarian #healthyrecipes #easyrecipes #pescatarianrecipes
A week of sandwiches 🥪 save for the next time y A week of sandwiches 🥪 save for the next time you need some sandwich inspo!

🥖 MONDAY: smoked salmon baguette with horseradish aioli, lemon zest, fresh dill, smashed avocado, capers, and pickled red onions 

🌱TUESDAY: roasted mushroom focaccia melt with melted havarti, arugula, and a horseradish mayo 

🍳 WEDNESDAY: southwest avocado breakfast sandwich, with whipped cream cheese, scrambled eggs, avocado slices, @sidedish southwest drizzle (use code CASEY10 for 10% off!), @growleath microgreens, and pickled red onion

🐟 THURSDAY: tinned salmon chili crisp with @fishwife x @flybyjing sichuan chili crisp smoked salmon, tomato slices, avocado, and sliced scallions

✨ FRIDAY:  herby tahini roasted cauliflower sandwich with fresh dill and pepperoncini peppers 

#sandwiches #sandwichrecipes #lunchrecipes #lunchinspo #sandwich #sandwichrecipe #easylunch #easyrecipes

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