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Paleo Thanksgiving Cauliflower Stuffing (AIP & Low Carb)

  • Yield: 6-8 servings 1x


  • 1 head cauliflower, cored and riced
  • 1 medium sweet potato, peeled and diced
  • 2 large carrots, peeled and diced
  • 3 ribs of celery, chopped
  • 1 medium yellow onion, diced
  • 1/2 cup cranberries
  • 3/4 cup bone broth
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp sage
  • 1 tbsp rosemary
  • 1 tsp sea salt
  • 4 tbsp butter or ghee (or coconut oil for AIP)


  1. Melt 2 tbsp of cooking fat in a large stock pot (or deep cooking skillet that has a lid) on medium heat
  2. Sauté the sweet potato for 4-5 minutes or until lightly crispy
  3. Add 2 more tbsp of cooking fat and sauté the carrot, onion, and celery for 5-7 minutes
  4. Pour in the cauliflower and cook for 2-3 minutes, stirring often
  5. Season with sage, rosemary, salt, and parsley (reserve half for topping) and pour in the bone broth and fresh cranberries. Stir well to combine
  6. Place the lid on the pot and allow to cook for 10-15 minutes, stirring occasionally.
  7. Once the broth is absorbed, remove from heat
  8. Serve in a large serving dish with extra fresh parsley


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.


  • Serving Size: 1 serving
  • Calories: 114
  • Fat: 6.3g
  • Carbohydrates: 13.4g
  • Fiber: 4.2g
  • Protein: 3g