
The Real Food Dietitians · by Jessica Beacom★ 5.0
Healthy Cauliflower Stuffing
NUTRITION · PER SERVING70M COOK
CAL 7%·PRO 10%
CARBS 23G62% OF CAL
5G FIBER4G OTHER13G TOTAL SUGAR
FAT 6G34% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A grain-free, plant-based stuffing made with roasted cauliflower and Brussels sprouts, aromatic vegetables, herbs, and toasted pecans. Savory alternative for holidays.
side🥧 baking dish🔥 ovendairy freegluten freepaleoveganvegetarianwhole30
View the full recipe on The Real Food Dietitians →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups Brussels sprouts, quartered (about 8 oz.)
- 16 oz. riced cauliflower (fresh, not frozen)
- 2 medium carrots, chopped
- 2 celery ribs, sliced
- 16 oz. cremini mushrooms, sliced
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 medium apple, cored and diced
- 3 Tbsp. olive or avocado oil
- 1½ tsp. fresh thyme (or ½ tsp. dried)
- 1½ tsp. fresh rosemary, minced (or 1 tsp. dried, lightly chopped, or crushed)
- 1½ Tbsp. fresh sage, minced (or ¾ tsp. dried)
- ¾ tsp. salt
- ½ cup dried cherries or cranberries*
- ⅓ cup pecans, chopped and toasted (optional, omit for nut-free)
- Salt & black pepper, to taste
At a glance
PER SERVING · TIME 70M
CAL 7%·PRO 10%
CARBS 23G62% OF CAL
5G FIBER4G OTHER13G TOTAL SUGAR
FAT 6G34% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 40m
- Sodium
- 364mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 658mg
- Calcium
- 47mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 364MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.
