CAULIFLOWER STUFFING


When you think of Thanksgiving foods I bet one of the first things that comes to mind is stuffing. Stuffing is always the first dish to go at my family’s Thanksgiving dinner and has always been my favorite! Now I’m not saying you have to give up your stuffing at Thanksgiving, I’m posting this cauliflower “stuffing” recipe because it’s a great addition to any dinner table and has all of the flavor that screams fall. I was honestly surprised when I tasted the finished product… it tastes great! I hope you guys try it out.

Here’s what you’ll need:

  • 6-7 cups cauliflower florets, chopped
  • 2 tbsp olive oil 
  • 1 yellow onion, chopped
  • 6 celery stalks, chopped
  • 5 cloves garlic, minced 
  • 1/2 tsp salt + pepper
  • 1 tsp poultry seasoning
  • 1 tsp ground sage 
  • 1/4 tsp ground thyme 
  • 1/4 tsp rosemary 
  • 1 cup chicken broth 
  • 3 tbsp fresh parsley, chopped

Preheat oven to 375 degrees. Prep your cauliflower by washing it and chopping it into ~1/2 inch pieces. Set aside.

In a large pan, heat the olive oil and add the onion, celery and minced garlic. Cook on medium-high heat for ~15 minutes, until the onions are translucent and soft.

Add in the cauliflower and let cook for another 15 or so minutes, until the pieces are easily pierced with a fork.

Mix in the salt, pepper, poultry seasoning, sage, thyme, rosemary, and 2 tablespoons of parsley, fully incorporating.

Pour the chicken broth over everything and put the pan in the oven. Bake for 20 minutes, top with the rest of parsley, and serve immediately for best quality.


CAULIFLOWER STUFFING

Ingredients: 

  • 6-7 cups cauliflower florets, chopped
  • 2 tbsp olive oil 
  • 1 yellow onion, chopped
  • 6 celery stalks, chopped
  • 5 cloves garlic, minced 
  • 1/2 tsp salt + pepper
  • 1 tsp poultry seasoning
  • 1 tsp ground sage 
  • 1/4 tsp ground thyme 
  • 1/4 tsp rosemary 
  • 1 cup chicken broth 
  • 3 tbsp fresh parsley, chopped 

Instructions: 

  1. Preheat oven to 375 degrees. Prep your cauliflower by washing it and chopping it into ~1/2 inch pieces. Set aside. 
  2. In a large pan, heat the olive oil and add the onion, celery and minced garlic. Cook on medium-high heat for ~15 minutes, until the onions are translucent and soft. 
  3. Add in the cauliflower and let cook for another 15 or so minutes, until the pieces are easily pierced with a fork. 
  4. Mix in the salt, pepper, poultry seasoning, sage, thyme, rosemary, and 2 tablespoons of parsley, fully incorporating. 
  5. Pour the chicken broth over everything and put the pan in the oven. Bake for 20 minutes, top with the rest of parsley, and serve immediately for best quality.