Cauliflower Stuffing
A delicious twist on traditional stuffing with tender cauliflower, aromatic herbs, and savory vegetables, perfect for any occasion.
Ingredients
Main Ingredients
- 1 large head cauliflower, riced This is your base.
- 1 cup onion, diced Adds sweetness and depth.
- 2 cloves garlic, minced Brings incredible flavor.
- 1 cup celery, diced Gives a nice crunch.
- 1 cup mushrooms, chopped Adds earthy tones.
- 1 teaspoon dried thyme A classic herb for stuffing.
- 1 teaspoon dried sage Complements the other flavors well.
- ½ teaspoon salt For seasoning.
- ¼ teaspoon black pepper Adds mild heat.
- ¼ cup vegetable broth Helps keep things moist.
- ¼ cup fresh parsley, chopped For brightness and garnish.
Instructions
Preparation
- Begin by washing and ricing your cauliflower. Remove the stem and leaves, then chop it into florets. Pulse in a food processor until it resembles rice.
- Dice your onion, mince garlic, and chop celery and mushrooms while you prep the cauliflower.
Cooking
- In a large skillet, heat a bit of oil over medium heat. Once hot, add your diced onion and minced garlic. Sauté until fragrant and the onion begins to turn translucent, usually about 3-4 minutes.
- Next, incorporate the diced celery and chopped mushrooms. Cook these ingredients until they're soft, about 5-7 minutes.
- Add the riced cauliflower to your skillet. Stir well to combine everything.
- Now it's time to add the dried thyme, dried sage, salt, and pepper. Mix well, allowing the spices to coat everything.
- Pour in the vegetable broth and stir again. Cook everything together for another 5 minutes, until the cauliflower becomes tender.
Baking
- Carefully transfer the mixture to a baking dish and spread it out evenly.
- Place the baking dish in your preheated oven. Bake for about 20-25 minutes, or until the top begins to golden slightly.
- After baking, let it cool for a couple of minutes. Garnish with chopped fresh parsley before serving.
Notes
Let leftovers cool completely before transferring to an airtight container. It can be kept in the fridge for up to 3-4 days or frozen for longer storage. Reheat before serving.