Description

This Best Cauliflower Stuffing recipe swaps traditional carb-heavy bread for low-carb cauliflower, making it a perfect gluten-free, grain-free, paleo, keto, and vegan alternative. Packed with veggies like celery, baby bella mushrooms, and aromatic seasonings, it’s a flavorful and healthy side dish ideal for holiday meals or any time you want a comforting, nutritious stuffing.

Ingredients

Vegetables

1 head of cauliflower, cut into ½-inch florets
2 ribs of celery, sliced
8 ounces of sliced baby bella mushrooms
1 small onion, diced
2 small garlic cloves, minced

Seasonings and Others

¼ cup of vegan butter, melted
2 teaspoons of poultry seasoning
¼ cup of parsley leaves, minced
Salt and pepper to taste (optional)

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Instructions

Preheat Oven: Preheat the oven to 450 degrees F. Line a large baking sheet or two smaller baking sheets with parchment paper or a silicone mat to prevent sticking and allow even roasting.
Combine Ingredients: In a large bowl, toss together the cauliflower florets, sliced celery, baby bella mushrooms, diced onion, minced garlic, melted vegan butter, and poultry seasoning until all ingredients are evenly coated, ensuring the flavors are well distributed.
Roast Vegetables: Spread the mixture in a single layer on the prepared baking sheet(s) to ensure proper roasting and caramelization. Place on the middle oven rack and bake for 20 minutes.
Add Parsley and Continue Roasting: Remove the baking sheet(s) from the oven and stir in the minced parsley. Return to the oven and bake for an additional 15 minutes or until the cauliflower and vegetables are tender and nicely roasted.
Season and Serve: Season with salt and pepper to taste before serving. For extra caramelization or a crispier top, you may broil the stuffing for a few minutes at the end of cooking if desired.

Notes

Slice the vegetables evenly to ensure they bake uniformly.
To save time, use pre-sliced mushrooms, mirepoix mix, and cauliflower florets available at stores or use a mandoline for quick chopping.
Avoid overcrowding the pan to allow air circulation, which aids in crisping and caramelizing rather than steaming.
For a crispier finish, broil the stuffing for a few minutes after roasting.