Looking for a low-carb side dish for Thanksgiving? This sweet and savory Roasted Cauliflower Cranberry Stuffing is the perfect paleo option for your gluten-free Thanksgiving. I pile this dish high on my plate and it takes center stage on the table.
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Roasted Cauliflower Cranberry Stuffing
Oven roasted cauliflower with cranberries and pecans makes the perfect paleo sweet and savory side on your Thanksgiving table.
Tips: (1) Omit the pecans to make it nut-free (2) To make this keto-friendly, use a sugar-free keto maple syrup
Credit: My Real Dish
Ingredients
Oven-Roasted Cauliflower
- 1 organic cauliflower head
- 3 shallots (or 1/2 onion, chopped)
- 3 cloves garlic, minced
- ½ teaspoon Redmond Real Salt
- 10 grinds of pepper
- 1/4 cup olive oil
Cranberries & Pecans
- 2 cups cranberries
- 1 cup pecans
- 4 tablespoons maple syrup
Directions
- Heat oven to 400 degrees.
- Slice cauliflower into small chunks, cut the shallot (or onion), and mince the garlic.
- Place cauliflower, garlic, and onion on a large roasting pan.
- Mix garlic, olive oil, salt and pepper in a measuring cup. Pour over the cauliflower and toss.
- Bake in the oven for ~35 minutes. While the cauliflower roasts, prepare the cranberries and pecans.
- Toss cranberries, pecans, and maple syrup, and spread them on a parchment covered baking sheet. Place them in the oven and bake for 7 minutes right before the cauliflower is finished.
- Evenly combine cauliflower, cranberries and pecans into a platter and serve!
At Thanksgiving, I’m all about the sides and the pies. Check out some of these 30 gluten-free and vegan pies for your dessert menu this holiday season.
Wonderful recipe with delicious flavors! I have never thought of this combination of ingredients before, thanks much for the inspiration.
This is such a well written recipe. I can’t wait till I try.