Let's Get Cookin'

Cauliflower Rice Unstuffing

  • Author: Jessica Beacom
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: Serves 8 (Makes 8 1-cup servings) 1x
  • Cuisine: Whole30, Vegan, Paleo


  • 2 cups Brussels sprouts, quartered (about 8 oz.)
  • 16 oz. riced cauliflower (fresh, not frozen)
  • 2 medium carrots, chopped
  • 2 celery ribs, sliced
  • 16 oz. cremini mushrooms, sliced
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 medium apple, cored and diced
  • 3 Tbsp. Thrive Culinary Algae Oil (or olive or avocado oil
  • 1½ tsp. fresh thyme (or ½ tsp. dried)
  • 1½ tsp. fresh rosemary, minced (or 1 tsp. dried, lightly chopped or crushed)
  • 1½ Tbsp. fresh sage, minced (or ¾ tsp. dried)
  • ¾ tsp. salt
  • ½ cup no-sugar-added dried cherries or cranberries
  • ⅓ cup pecans, chopped and toasted
  • Salt & black pepper, to taste


  1. Preheat oven to 375℉.
  2. Combine all of the ingredients (except dried fruit and pecans) in a greased 9×13-inch baking dish. Toss until everything is mixed well.
  3. Cover baking dish with foil.
  4. Bake, covered, for 30 minutes. Remove foil, stir, then bake for an additional 10-15 minutes longer or until vegetables are tender.
  5. Taste and season with additional salt and pepper as desired. Stir in dried fruit and toasted pecans just before serving.

NOTE: This dish may be made up to 2 days in advance and reheated by placing it with a few tablespoons of water or broth in a slow cooker set to LOW, stirring occasionally until warmed through (or place baking dish, covered with foil, into a 350℉ oven until heated through. Reserve dried fruit and nuts to be added just before serving.


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  • Serving Size: 1 cup
  • Calories: 137
  • Sugar: 6g
  • Sodium: 262mg
  • Fat: 9g
  • Carbohydrates: 13g
  • Fiber: 4g
  • Protein: 4g