This cauliflower stuffing is the vegan substitute you've been looking for. It's perfect for the holidays. —Susan Hein, Burlington, Wisconsin
Cauliflower Stuffing Tips
How else can you cook cauliflower stuffing?
If you don’t have room on your stove to whip up cauliflower stuffing, bring out your Instant Pot! Using the sauté function, cook the carrots, celery and onion until just barely tender. Add the remaining ingredients, lock the lid and cook for 0 minutes on the steam setting.What else can you add to cauliflower stuffing?
Not only is this cauliflower stuffing delicious but it works with so many special diets. It’s low-carb friendly, is completely vegan and dairy-free and doesn’t have any gluten. It's perfect for almost anyone joining you for Thanksgiving this year!What can you serve with cauliflower stuffing?
This cauliflower stuffing will fit in perfectly if you’re having a gluten-free Thanksgiving. It will also work if you’re having a vegan Thanksgiving or any other special diet Thanksgiving.—James Schend, Taste of Home Deputy Culinary Editor
Ingredients
- 1/4 cup olive oil
- 2 large carrots, chopped
- 2 celery ribs, chopped
- 1 large onion, chopped
- 2 small heads cauliflower, chopped (about 10 cups)
- 1 cup sliced fresh mushrooms
- 1-1/4 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 cup vegetable broth
- 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
- 1 teaspoon rubbed sage
Directions
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1In a Dutch oven, heat oil over medium heat. Add carrots, celery and onion. Cook and stir until crisp-tender, about 10 minutes. Add cauliflower, mushrooms, salt and pepper; cook and stir for 5 minutes. Stir in broth, rosemary and sage. Bring to a boil; reduce heat. Simmer, covered, until vegetables are just tender, 10-12 minutes.
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