Cauliflower & Butternut Whole30 Stuffing

I’ve been making different versions of this dish for years but I finally buckled down and took pictures so I could post it. My original plan was to make it with root veggies instead of cauliflower (it’s great with riced parsnips and/or white sweet potatoes) but then today I went with a slightly lower carb version using cauliflower. Feel free to try it with about 2 lbs of root veggies instead of cauliflower and serve it as a side dish for Thanksgiving or Christmas. Perfect as a Whole30 stuffing option as well, since it has all the flavors you expect at this time of year: sage, thyme, celery, cranberry and butternut. I’m so obsessed with these ingredients right now I’ve been eating this for breakfast with eggs or sausage. 


Cauliflower & Butternut Pilaf
Prep time
Cook time
Total time
A healthy side dish great for Thanksgiving, Christmas or anytime during the fall and winter! Paleo, gluten free and low carb.
Recipe type: Side Dish
Serves: 4-5 servings
  • 1 lb butternut squash
  • ¾ cup frozen cranberries
  • 1 medium cauliflower
  • ½ medium yellow onion
  • 3 stalks celery
  • 1 apple (such as Gala or Honeycrisp)
  • 3 Tbl ghee or coconut oil, melted
  • 1 Tbl balsamic vinegar
  • 1 tsp dry sage
  • 1 tsp dry thyme
  • ½ tsp sea salt
  • ¼ tsp black pepper
  1. Preheat oven to 400.
  2. Set out two baking sheet pans.
  3. Peel butternut squash, scoop out seeds, then chop squash into 1-inch pieces. Set on one sheet pan, drizzle with 1 Tbl oil and 1 Tbl balsamic, plus half the salt and pepper.
  4. Roast squash for 20 minutes until starting to get soft, then add in the cranberries, stir so they are coated with oil, and continue roasting until squash is soft and cranberries are shriveled.
  5. While squash roasts:
  6. Trim leaves and stem from cauliflower, then pulse the florets in food processor until forms "rice". Transfer rice onto other sheet pan.
  7. Dice the half onion, celery and apple into small pieces and place on sheet pan with cauliflower rice.
  8. Sprinkle herbs, remaining salt and pepper over top, drizzle with 2 Tbl oil, then toss together using your fingers or a spatula and spread evenly across sheet pan.
  9. Roast cauliflower rice mixture until veggies are just soft, about 20 minutes, stirring once halfway through.
  10. Combine squash, cranberries and cauliflower mixture in a bowl and serve.


Cauliflower & Butternut Whole30 Stuffing was last modified: January 11th, 2019 by grace

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