The best baking dish in Dinner for your family and relatives or can eat any time you want serves a low carb meal Cauliflower stuffing with Chicken Thighs.

For making this Cauliflower stuffing with Chicken Thighs we are not putting and bread but some chicken and some seasoning we added on it with soggy cauliflower. We use corn bread that is soo good on its own and we made a post on it. Addition of Dried Rosemary batter with cornbread makes a wonderful aromatic flavor.

Take some time to cooled cornbread; I diced it up into chunks. Broaden them out on a sheet pan and tossed them with melted butter. Baked in an oven until they were dried out and crunchy.  

 I had already roasted my cauliflower and sautéed my celery and onions when I started making that cornbread.  This all made for a very long morning of waiting!  Don’t be like me!

So when you go to make this, I would do the bread first and get it dried out in the oven.  Now let’s move on the other stuff.

Which is roasting the cauliflower and the chicken!

I roasted the cauliflower florets and the chicken thighs at the same time and I pulled the cauliflower when it was starting to get black bits around the edges.

While that stuff was roasting, I sautéed my chopped onions and celery in oil and butter.  You just want to get them tender, not brown.

When all of the components were finished, I mixed them all up in a big bowl and then poured chicken broth mixed with egg all over the mixture and gently stirred.  I poured it into my baking dish, covered it with foil, and baked it.  Then I removed the foil and baked it until the top was golden brown.

I did something naughty to this cauliflower stuffing…I cut my chicken skin into thin strips and sautéed them in a skillet until they were crispy.  Then I used them as garnish on my stuffing.  That is totally optional, but I would highly recommend it.  It was delicious!

Here’s a quick tip: make the bread ahead of time (like a few days before), and keep the toasted cubes in an air tight container.  You can also cook and shred your chicken a few days before and store it in the fridge.

Cauliflower Stuffing with Chicken Thighs

The best baking dish in Dinner for your family and relatives or can eat any time you want serves a low carb meal Cauliflower stuffing with Chicken Thighs.

Course: dinner, Main Course

Cuisine: American

Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 20 minutes

Servings: 8

Calories: 280kcal


For the Cornbread

  • 2.5 cups Almond Flour
  • 1/4 cup + 5 Tablespoons Butter, melted
  • 1 teaspoon Baking powder
  • 3 Eggs
  • 1/2 teaspoon Dried rosemary
  • 1/4 teaspoon Kosher salt

For Assembling

  • 1 head Cauliflower, florets separated
  • 6 Chicken thighs
  • 1 Tablespoon Olive oil
  • 1 Tablespoon Butter
  • 1 cup Celery, diced
  • 1/2 Onion, diced
  • 1 teaspoon Poultry seasoning
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon Pepper
  • 1.25 cup Chicken broth
  • 3 eggs beaten



  1. Preheat oven to 325F.  Mix the Almond Flour, 1/4 cup butter, baking powder, eggs, rosemary, and salt in a standard bowl and whisk to mix.  Transfer into a greased 9×9 pan and bake for 35 minutes.
  2. Take out from the oven and let cool.  Take out the cornbread from the pan in sections and slice into cubes.  Place on a baking pan and toss with remaining butter.  Bake in the oven at 300F for 30 minutes, tossing occasionally.

Chicken and Cauliflower

  1. Place the chicken thighs on a sheet pan and season with salt.  On another sheet pan, lay out the cauliflower florets and season with salt.   Place the chicken and cauliflower into a 400F oven.  Roast cauliflower until the edges start to slightly blacken.  Pull the chicken when an internal thermometer reads 165F.
  2. When the chicken has cooled, remove the mead from the bones and set aside.  Reserve the chicken skin if you are going to make the crispy chicken skin garnish.

Celery and Onions

  1. In a skillet over medium heat, heat 1 tablespoon of olive oil and 1 tablespoon of butter.  Add the celery and onions and sauté gently until translucent.  Season with salt and pepper.  Set aside.


  1. Combine the chicken broth and beaten eggs
  1. In Standard bowl, add the chicken, cauliflower, celery and onions, poultry seasoning, bread cubes, salt and pepper.  Transfer over the chicken broth and egg mixture and gently stir, letting the broth soak up into the bread cubes.  
  2. Spray or grease a 9×13 casserole dish.  Transfer in the stuffing mixture, cover with foil, and bake in a 350 oven for 35 minutes.  Take away the foil and bake for an extra 15 minutes until the top is golden brown.  

Crispy Chicken Skin Garnish

  1. Cut the reserved chicken skin into strips about 2 inches long.  Sauté they in a hot skillet until all of the fat is rendered and they are crispy.  Sprinkle them on top of the stuffing and serve!


Calories: 280kcal

Nutrition per serving: 280 calories / 21g fat / 7g carbs / 3g fiber / 16g protein