Roasted Cauliflower Stuffing
This savory vegetable stuffing seasoned with fresh parsley, rosemary, and sage, makes an excellent side on Thanksgiving Day.
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Ingredients
1 medium head of cauliflower
olive oil
4 TBSP butter
1½ cups chopped finely yellow onion
1 cup finely chopped carrots
⅔ cup finely chopped celery
1 cup finely chopped baby bella mushrooms
¼ cup chopped fresh parsley
1 TBSP finely chopped fresh sage
1 TBSP finely chopped fresh rosemary
salt to taste
pepper to taste
½ cup broth* (see Related Recipes)
1 medium head of cauliflower, chopped into popcorn-sized bites
olive oil
56 grams butter
215 grams finely chopped yellow onion
140 grams finely chopped carrots
75 grams finely chopped celery
90 grams finely chopped baby bella mushrooms
10 grams chopped fresh parsley
1 TBSP (15 ml) finely chopped fresh sage
1 TBSP (15 ml) finely chopped fresh rosemary
salt to taste
pepper to taste
120 ml broth* (see Related Recipes)
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Instructions
- Preheat the oven to 400°F (205°C).
- Toss the chopped cauliflower lightly with olive oil and salt.
- Roast in preheated oven for 20 minutes until edges start to slightly brown.
- Melt butter in a large skillet with a lid over medium heat.
- Add the chopped onion, carrots, and celery and sauté for 10 minutes until carrots are somewhat soft.
- Add the mushrooms and sauté for another 2-3 minutes.
- Add the cauliflower, salt and pepper to taste, parsley, sage, and rosemary, and stir until evenly mixed.
- Add the broth and stir.
- Cover and heat for 5 minutes to allow veggies to absorb the broth.
- Remove the lid and cook for another 5 minutes or until excess liquid is cooked off.
Nutritional Info
Storage
Notes
Vegetarian: use vegetable broth.
Related Recipes
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