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Diabetic Recipe: Cauliflower Stuffing

Makes 4 servings


  • 6 cups of bite-sized cauliflower florets
  • ½  cup low-sodium chicken or vegetable broth
  • 1 cup diced onion 
  • 1 cup chopped celery
  • 1½  tablespoons minced garlic
  • 2 tablespoons fresh chopped parsley, minced
  • 1 teaspoon poultry seasoning
  • ½  teaspoon ground sage
  • 1½ tablespoons olive oil
  • Salt & black pepper to taste


Heat olive oil in a large frying pan on medium-high heat. Add the onion, celery and garlic and cook, stirring frequently, until the onion is golden brown and tender (about 8 minutes).

Reduce heat to medium and stir in the cauliflower. Cook until the cauliflower just begins to soften and brown, stirring frequently (about 10 minutes).

Add the parsley, poultry seasoning, sage, salt & pepper and cook for one more minute.

Stir in the broth, then cover and cook until the cauliflower is tender and the liquid is absorbed (about 10 minutes).

Nutrition per Serving

Calories: 102
Protein: 4 g
Fat: 5.5 g 
Carbohydrate: 12 g

It's important to pay attention to serving size. Everyone's dietary needs and restrictions are unique. Check with your diabetes care team about specific questions or concerns.