Paleo Dressing

Paleo Dressing

Paleo Dressing is a perfect and delicious choice when thinking about what to serve or enjoy for yourself during a holiday meal.  I love that it won’t leave you overloaded on carbs or sugar.

No other side dish is in more demand for Thanksgiving dinner than stuffing or dressing (I call it dressing).

But for those of us who must avoid gluten, it’s a challenge!

And even though gluten-free wild rice or Pilaf are definitely options to consider, personally, I think they’re boring for a holiday feast.

With only 15 grams of carbs per serving, Paleo Dressing is definitely a dish I can enjoy without the guilt, bloat, or brain fog.

Let’s Go:

Paleo Dressing

5 from 1 vote
Print Rate
Course: #Holiday, Dinner, dressing, EasySideDishRecipes, gluten/dairy free, Lunch, paleo, Side Dish, stuffing
Cuisine: American
Keyword: cauliflower, Dressing, Leeks, Paleo, Portobello
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 6 servings
Calories: 374kcal


  • 1 head Cauliflower chopped into florets
  • 1 Leek chopped
  • 3 stalks Celery diced
  • 4 cups Portabello Mushroom chopped
  • 1 cup Walnuts
  • 1 tbsp Coconut Oil organic
  • 1/2 cup Olive Oil extra virgin
  • 1 Lemon juiced
  • 3 cloves Garlic minced
  • 1 tbsp Thyme
  • 1/2 cup Parsley chopped
  • 1/2 tsp Sea Salt or to taste
  • 1/2 tsp Black Pepper or to taste


  • Line a baking sheet with parchment paper and preheat the oven to 400 degrees F.
  • Toss the cauliflower florets in coconut oil and season with sea salt and black pepper to taste.  Spread the florets across the baking sheet and bake 30 minutes.
  • While the cauliflower roasts in the oven, place a frying pan over medium heat.  Add half of the olive oil and saute the mushrooms, leek, and celery for 10 minutes or until the mushrooms are soft.
  • Remove roasted cauliflower from the oven and set aside.  Reduce oven temperature to 375.
  • In a food processor, add the walnuts, lemon juice, garlic, thyme, parsley, sea salt, remaining olive oil, and roasted cauliflower.  Pulse (don't blend) until the mixture reaches a coarse, stuffing-like consistency.  Do not over process as you do not want the mixture to turn into a paste.  NOTE:  If you don't mind some manual labor, you can skip the food processor and use a fork and knife to finely chop the stuffing.  Once it reaches a good consistency, spoon the mixture into a baking dish and bake for 1 hour stirring every 15 minutes or so to prevent burning.
  • Remove from oven, transfer to a serving dish and garnish with sprigs of thyme.
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Paleo Dressing