This easy cauliflower stuffing recipe gives you the classic taste, yet it’s vegan, gluten-free and low-carb! Perfect for a healthy, plant-based Thanksgiving dish and just as delicious reheated as leftovers the next day.
Prep Time
20 minutes
Cook Time
30 minutes
Makes: 8 servings
Ingredients
1 medium head cauliflower, cut into bite size pieces
1 medium yellow onion, chopped
½ cup thinly sliced celery
1 Tbsp minced fresh garlic
5 Tbsp unsalted butter
1 tsp salt
¼ tsp black pepper
½ tsp dried thyme
½ tsp dried sage
2 portabella mushrooms, chopped
Olive oil spray
2 Tbsp fresh chopped parsley for garnish
Preparation
- Preheat your oven to 450 degrees F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper or nonstick foil.
- In a large bowl, stir together the chopped cauliflower, onion, celery, and garlic. Toss with the melted butter, 1 teaspoon kosher salt, black pepper, thyme, and sage.
- Spread the cauliflower mixture on the prepared baking sheet. Roast for 15 minutes.
- Remove the pan from the oven. Add the chopped mushrooms, stirring them into the mixture. Sprinkle with the remaining teaspoon of salt and lightly spray with olive oil.
- Return the pan to the oven and roast until the stuffing is browned, 10-15 more minutes. Garnish with fresh parsley and serve.
Nutrition Information
Serving Size: 1/8 recipe
Calories: 90, Fat: 7g, Protein: 2g, Carbohydrates: 5g, Fiber: 2g, Sodium: 321mg
Adapted from: https://healthyrecipesblogs.com/cauliflower-stuffing/