It’s ready in about 50 minutes, and the leftovers are just as good as the freshly baked dish.
Ingredients
Here’s an overview of the ingredients you’ll need to make cauliflower stuffing. The exact measurements are listed in the recipe card below: This sausage stuffing is wonderful. But one of our usual Thanksgiving guests doesn’t eat pork, so I wanted to find a vegetarian substitute. This cauliflower stuffing is just what I was looking for. A wonderfully flavorful side dish, reminiscent of traditional stuffing thanks to the thyme-and-sage seasoning, but keto and paleo. Apart from the cauliflower, I use onions, celery, and chopped portobello mushrooms in this recipe. All of these add wonderful layers of flavor and texture to the stuffing. Fresh cauliflower: Make sure to cut it into bite-size pieces. I haven’t tried making this recipe with frozen cauliflower, but I suspect that fresh is the way to go. Vegetables: Chopped onion, sliced celery, and chopped portobello mushrooms. Minced garlic: Mince it yourself or use the stuff that comes in a jar. Freshly minced does taste better. Melted butter: You can use olive oil instead if you wish - see the discussion below. Kosher salt and black pepper: If using fine salt, you should use less of it, or the dish could end up too salty. Spices: Dried thyme and dried sage are wonderful in this stuffing and ensure its flavor profile is very close to traditional stuffing. Do make sure the spices you use are fresh - a stale spice can easily ruin a dish. Olive oil spray: I use it to spray the dish halfway through roasting. Olive oil is delicious. But if you’re unsure about cooking with it, you can use avocado oil instead. It has a higher smoke point. Chopped parsley: This is mostly for garnish. Without it, the dish isn’t very colorful.
Instructions
Apart from the tedious work of chopping the vegetables, this is not a difficult recipe. The detailed instructions for making this cauliflower stuffing are included in the recipe card below. Here are the basic steps: Your first step, after prepping the vegetables, is to toss them (except for the mushrooms) with melted butter and spices. Now, roast them for 15 minutes in a 450°F oven. Next, add the mushrooms, lightly spray the dish with oil, and roast it for 10-15 more minutes. The last step before serving is to garnish the dish with parsley, to make it prettier. Sometimes I also sprinkle it with red pepper flakes.
Expert tip
To promote browning, if your pan is broiler-safe, in the second step of roasting (after adding the mushrooms) you can roast the veggies for just 10 minutes, then broil them, 6 inches below the heating element (not directly below), for 2-3 more minutes.
Frequently asked questions
Variations
I use quite a bit of butter in this recipe - 6 tablespoons. It’s delicious, of course, and I don’t find it excessive for 8 people (that’s less than a tablespoon per person). But if you prefer, you could try using just 4 tablespoons. You can also use olive oil instead of butter. It’s very good, although personally, I’m partial to butter.
Serving suggestions
This is obviously a classic Thanksgiving side dish. But it’s actually great every day of the year, and I do make it for my family throughout the year. Try serving a plate of it topped with a couple of fried eggs for a tasty and filling meatless dinner.
Storing leftovers
If you are fortunate enough to have leftovers, they keep just fine for 3-4 days in the fridge, in an airtight container. Reheat them in the microwave, covered, on 50% power.
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