Description
A delicious and lighter twist on traditional stuffing made with roasted cauliflower, mushrooms, and fresh herbs.
Ingredients
Scale
- 1 medium head of cauliflower (about 2–3 cups riced)
- 2 cups cremini and shiitake mushrooms, diced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 2 tablespoons butter or olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Clean and cut the cauliflower into florets, then pulse in a food processor until it resembles rice.
- In a skillet, heat butter or olive oil over medium heat. Add diced onions and cook until translucent. Stir in minced garlic, then add the chopped mushrooms and cook until tender.
- Add the riced cauliflower, fresh herbs, and vegetable broth. Mix well and season with salt and pepper to taste.
- Transfer the mixture to a greased baking dish, spread it out evenly, and roast for about 25-30 minutes until the top is golden brown and the cauliflower is tender.
- Let cool slightly before serving, garnished with extra olive oil and fresh herbs if desired.
Notes
Keep an eye on the cauliflower to avoid overcooking. Feel free to adjust the seasoning to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: cauliflower, stuffing, gluten-free, side dish, vegetarian