Cauliflower Stuffing

Name: Cauliflower Stuffing
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
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

Total Time Prep: 20 min. Cook: 30 min.

Yield 12 servings

Test Kitchen Approved

This cauliflower stuffing is the vegan substitute you've been looking for. It's perfect for the holidays. —Susan Hein, Burlington, Wisconsin

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

In 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.

Nutrition Facts

3/4 cup: 64 calories, 5g fat (1g saturated fat), 0 cholesterol, 301mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

This cauliflower stuffing is the vegan substitute you've been looking for. It's perfect for the holidays. —Susan Hein, Burlington, Wisconsin

Recipe Creator