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Cauliflower Rice “Stove Top” Stuffing

It seems that to stay healthy we need an extra dose of self-control everywhere we go. It only takes a stressful day or a hectic week for self-control to disappear into a bag of popcorn, chips or candy.


I’ve found over years that I can’t deprive myself of comforting and emotionally enjoyable foods. The solution is getting creative in the kitchen with healthy replacements for foods that undermine your health goals. Begin with family favorites because those will have the most emotional pull to indulge in. Let’s start by making an improved version of stuffing. Here is one of my favorites.


Cauliflower Rice “stove top” stuffing



  • 4 tbsp. butter or coconut oil for dairy free option
  • 1 onion, chopped
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, chopped or thinly sliced
  • 1 small head cauliflower, chopped
  • 1 c. chopped mushrooms
  • Sea salt to taste
  • Freshly ground black pepper
  • 1/4 c. chopped fresh parsley
  • 2 tbsp. chopped fresh rosemary
  • 1 tbsp. chopped fresh sage (or 1 tsp. ground sage)
  • 1/2 c. vegetable or chicken broth


DIRECTIONS: There is a short YouTube video on how to create this dish if you need pictures to see the finished result.


Putting the veggies in a food processor and pulsing it will create a fine chop that saves time cutting and cooking all the vegetables.


1. In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.

2. Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.

3. Add parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes.