Roasted Cauliflower Cranberry Stuffing

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. 


Roasted Cauliflower Cranberry Stuffing.jpg


Roasted Cauliflower Cranberry Stuffing

  • Servings: ~5
  • Difficulty: easy
  • Print

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


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


  1. Heat oven to 400 degrees.
  2. Slice cauliflower into small chunks, cut the shallot (or onion), and mince the garlic.
  3. Place cauliflower, garlic, and onion on a large roasting pan. 
  4. Mix garlic, olive oil, salt and pepper in a measuring cup. Pour over the cauliflower and toss.
  5. Bake in the oven for ~35 minutes. While the cauliflower roasts, prepare the cranberries and pecans.
  6. 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. 
  7. 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.


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