Description
This cauliflower stuffing recipe is a flavorful and healthy alternative to traditional bread-based stuffing. Made with fresh vegetables like cauliflower, mushrooms, carrots, and aromatic herbs, it offers a buttery, savory side dish that is perfect for holiday meals or any occasion.
Ingredients
Scale
Vegetables
- 1 onion, chopped
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped or thinly sliced
- 1 small head cauliflower, chopped
- 1 cup (8-oz.) package baby bella mushrooms, chopped
Herbs & Seasonings
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup freshly chopped parsley
- 1 Tbsp. freshly chopped rosemary
- 1 Tbsp. freshly chopped sage (or 1 tsp. ground sage)
Other Ingredients
- 4 Tbsp. butter
- 1/2 cup low-sodium vegetable or chicken broth
Instructions
- Sauté Aromatics: In a large skillet over medium heat, melt the butter. Add the chopped onion, carrot, and celery, and sauté until the vegetables are soft, about 7 to 8 minutes. This step builds the flavor base for the stuffing.
- Cook Cauliflower and Mushrooms: Add the chopped cauliflower and baby bella mushrooms to the skillet. Season with kosher salt and freshly ground black pepper. Cook for 8 to 10 minutes until the cauliflower and mushrooms are tender, stirring occasionally to ensure even cooking.
- Add Herbs and Broth: Stir in the freshly chopped parsley, rosemary, and sage until well combined with the vegetables. Pour the low-sodium broth over the mixture, then continue cooking for 10 minutes or until the cauliflower is completely tender and the liquid has been absorbed. This final step melds the flavors and finishes the stuffing.
Notes
- For a vegan version, use plant-based butter and vegetable broth.
- You can substitute the fresh sage with dried sage if fresh is unavailable, but adjust quantity to 1 teaspoon.
- This stuffing is a great gluten-free alternative to traditional bread stuffing.
- Serve warm as a side dish during holiday meals or family dinners.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop or in the oven.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 4g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 20mg
