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    Home / Recipes / Vegan Sides

    Cauliflower Stuffing

    Published: Nov 13, 2022 by Kathy Carmichael · This post may contain affiliate links.

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    Cauliflower stuffing is bread-free, savory, and delicious. Pair this cauliflower stuffing recipe with your favorite vegan entree for the holidays. Quick and easy one pot dish ready in under 20 minutes!

    Cauliflower stuffing recipe with a spoon in the bowl on the counter

    If you're looking for gluten-free, bread-free stuffing for the holidays, cauliflower stuffing is a great choice. With all the savory ingredients of holiday stuffing, this cauliflower stuffing recipe is ready in under 20 minutes. And it's so delicious; I serve this tasty vegan bowl all year long for dinner or a side dish.

    Jump to:
    • Health Benefits of Cauliflower
    • Stuffing Ingredients
    • Stuffing Ingredient Substitutions
    • Making the Stuffing
    • Serving Suggestions
    • Recipe FAQs
    • Tips
    • Great Side Dishes for Holiday Meals
    • 📖 Recipe
    • 💬 Reviews

    Cauliflower is one of my favorite go-to vegetables when creating a new dish. It absorbs flavors like a sponge and is the perfect texture for a stuffing recipe. As a result, it makes a fabulous stuffing.

    Health Benefits of Cauliflower

    a head of cauliflower on a cutting board

    According to Healthline, the nutrition profile of cauliflower is quite impressive.

    Cauliflower is very low in calories yet high in vitamins. In fact, cauliflower contains almost every vitamin and mineral that you need.

    The Nutrients in 1 Cup of Raw Cauliflower:

    • Calories: 25
    • Fiber: 3 grams
    • Vitamin C: 77% of the RDI, Vitamin K: 20% of the RDI, Vitamin B6: 11% of the RDI
    • Folate: 14% of the RDI
    • Pantothenic acid: 7% of the RDI
    • Potassium: 9% of the RDI
    • Manganese: 8% of the RDI
    • Magnesium: 4% of the RDI
    • Phosphorus: 4% of the RDI

    Plus, cauliflower contains unique antioxidants that may reduce inflammation and protect against several diseases, such as cancer and heart disease.

    Stuffing Ingredients

    Cauliflower stuffing ingredients: Cauliflower, mushrooms, onions, celery, thyme, sage, rosemary, nutritional yeast, cranberries, carrots, seasonings, and vegetable broth in bowls on the table.
    • Cauliflower: Cauliflower is a cruciferous vegetable naturally high in fiber and B vitamins. It provides antioxidants and phytonutrients that can protect against cancer. It also contains fiber to enhance weight loss and digestion, choline essential for learning and memory, and many other vital nutrients.
    • Mushrooms: Mushrooms are a rich, low-calorie source of fiber, protein, and antioxidants. They may also mitigate the risk of developing severe health conditions, such as Alzheimer's, heart disease, cancer, and diabetes. They're also excellent sources of Selenium.
    • White Onion: White onions tend to have a sharper and more pungent flavor than yellow onions. They also tend to be more tender and have thinner, more papery skin.
    • Celery: Celery is rich in vitamins and minerals with a low glycemic index. You'll enjoy vitamins A, K, and C, plus minerals like potassium and folate when you eat celery. It's also low in sodium. Plus, it's low on the glycemic index, meaning it has a slow, steady effect on your blood sugar.
    • Thyme: Thyme has an earthy, minty, slightly lemony flavor.
    • Sage: Sage has long, grey-green leaves with a slightly furry surface. Its aroma is intense and has a strong, somewhat minty, musky taste.
    • Rosemary: Rosemary has a flavor that is variously described as piney, resinous, astringent, peppery, lemony, and woodsy. It features notes of evergreen, citrus, lavender, sage, and mint.
    • Nutritional Yeast: Nutritional yeast has a unique savory flavor that resembles cheese, making it an excellent alternative for adding flavor without salt, sugar, or fat. Some people say it adds a nutty flavor to foods.
    • Dried Cranberries: Dried cranberries are a deep burgundy color and offer a characteristic tart flavor. They go through the same drying process that grapes undergo to become raisins, which enhances their bitter taste. I used dried cranberries with oil.
    • Poultry Seasoning: poultry seasoning contains thyme, sage, marjoram, rosemary, black pepper, and nutmeg. Other blends may contain celery seed, celery salt, and occasionally ground cloves. Poultry seasoning is vegan.
    • Salt/Pepper: Salt and pepper to taste. Both salt and pepper bring out the flavors in the cauliflower stuffing.
    • Garlic Power: Garlic powder is made from garlic cloves that have been dehydrated and ground into fine particles. The flavor is garlicky but vastly different than fresh-chopped garlic. It tastes sweeter and much less assertive than fresh garlic, but it is also without the undertones you get from roasted or sautéd garlic.
    • Vegetable Broth: I buy vegetable broth in bulk from Costco, because I used it so often.
    • Carrots: I chose heirloom organic carrots, which are of different colors; yellow, orange, and purple with an orange center. They add so much color to the cauliflower stuffing recipe.

    Stuffing Ingredient Substitutions

    • Broccoli or any root vegetable often substitutes for cauliflower in recipes.
    • Eggplant can be substituted for mushrooms. Or any variety of mushrooms works well.
    • Choose yellow onion if the white onion isn't available.
    • A general rule of thumb for the dried-to-fresh herb ratio: Use one-third the amount of dried herb for the fresh herb called for in the recipe. For example, it converts any fresh herb to dried herb in a recipe that calls for 1 Tablespoon of fresh herbs; use 1 teaspoon of dried herbs instead.
    • Soy sauce, yellow miso paste, Tamari, or liquid amino acids replace nutritional yeast in recipes.
    • You can replace the dried cranberries with dried currants which are also high in vitamin C and easily found in most grocery stores. Or try black raisins, dried cherries, or dried dates.
    • For the best poultry seasoning substitute, swap 1 Tablespoon of poultry seasoning for 2 teaspoons of sage and 1 teaspoon of either dried thyme or marjoram. You can swap in any number of dried or fresh herbs you have on hand, plus mix and match spices. An essential blend of parsley, sage, rosemary, and thyme will do the trick.
    • Use 1 medium garlic clove to substitute for ¼ teaspoon garlic powder.
    • Try chopped parsnips if carrots aren't available.

    Making the Stuffing

    Carrots, onions, and celery cooking in a dutch oven on the stove.

    Begin by sauteing the diced onion, celery, and heirloom carrots until the onions are translucent. Add a little vegetable broth if the onion mixture starts to stick to the bottom of the dutch oven or pan.

    Then, add the seasonings, herbs, and mushrooms. Once the mushrooms start to brown, add the cauliflower and the remaining ingredients.

    Turn the heat up and bring the ingredients to a boil.

    I am adding the mushrooms, cauliflower, and remaining ingredients to the dutch oven.

    Stir, cover, and reduce the heat to simmer. Simmer for 10 minutes until the cauliflower softens.

    Stir and add salt and pepper to taste. Make ahead of time and reheat when ready to eat, or eat immediately.

    Stuffing with a spoon in the bowl on the counter

    Serving Suggestions

    Although I love cauliflower stuffing as a vegan bowl during the week, it is also a perfect side dish for the holidays.

    Serve it with a vegetable strudel or mushroom Wellington. This cauliflower recipe also is an excellent side dish for vegan meatloaf.

    For more convenience, make the cauliflower stuffing recipe up t 4 days ahead of time, and reheat it in a 350-degree oven for 20-30 minutes.

    Recipe FAQs

    Is cauliflower healthy for weight loss?

    With only 25 calories in every cup of cauliflower, the vegetable is an obvious choice for anyone looking to lose some weight. In addition to being rich in fiber, which can work to slow your digestion and make you feel fuller longer, it has a very high water content.

    Is cauliflower a superfood?

    Cauliflower is considered a superfood because of its nutrient-rich content. It is high in fiber and vitamins B and C. It also contains high concentrations of carotenoids (antioxidants) and glucosinolates.

    Is cauliflower gluten-free?

    Not only is cauliflower a gluten-free, low-calorie, nutrient-dense food with 2 grams of protein in every 1 cup serving, but it takes on the flavor of whatever you season it with.

    Cauliflower stuffing recipe in a bowl on the counter.

    Tips

    • Use small amounts of water or vegetable broth if vegetables stick to avoid using oil or vegan butter.
    • Make cauliflower stuffing up to 4 days ahead of time and reheat when serving.
    • To reheat, preheat an oven to 350 degrees and cook covered for 20-30 minutes.
    • Poultry seasoning is vegan despite its name.
    • Store your leftover cauliflower stuffing in the refrigerator for up to 5 days in an airtight container.
    • I do not recommend freezing cauliflower stuffing because it changes its texture and tends to get soggy.
    Stuffing on the table with a spoon in the bowl

    Try cauliflower stuffing for a different and fantastic alternative to traditional bread stuffing!

    Great Side Dishes for Holiday Meals

    • Mediterranean Potato Recipe
      Mediterranean Potatoes
    • buffalo potato recipe
      Buffalo Potatoes
    • dill pickle chips recipe
      Dill Pickle Chips
    • Loaded Sweet Potato Recipe
      Loaded Sweet Potato

    If you love this cauliflower stuffing recipe, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    Cauliflower Stuffing

    Kathy Carmichael
    Cauliflower stuffing is bread-free, savory, and delicious. Pair this cauliflower stuffing recipe with your favorite vegan entree for the holidays. Quick and easy one-pot dish ready in under 20 minutes!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Course Side Dish
    Cuisine American
    Servings 6
    Calories 49 kcal

    Ingredients
      

    • 1 large cauliflower, cut into bite-sized florets
    • 3 large carrots, diced
    • 3 stalks celery, diced
    • 8 ounces sliced mushrooms
    • 1 medium white onion, diced
    • 1 Tablespoon fresh thyme, chopped
    • 1 Tablespoon fresh rosemary, chopped
    • 1 Tablespoon fresh sage, chopped
    • 2 teaspoons poultry seasoning
    • 1 teaspoon garlic powder
    • 2 Tablespoons Nutritional Yeast
    • ½ cup dried cranberries
    • ¾ cup vegetable broth
    • salt and pepper to taste

    Instructions
     

    • In a dutch oven or large deep skillet, saute onions, celery, and carrots for about 5 minutes until the onions are translucent.
    • Add the mushrooms and stir to combine with the other ingredients.
    • If the vegetables stick to the bottom of the pan, add a small amount of water or vegetable broth.
    • Stir in the seasonings, herbs, and nutritional yeast and combine.
    • Now add the remaining ingredients.
    • Increase the heat to high and bring the mixture to a boil.
    • Cover and reduce the heat to simmer—Cook for 15 minutes.
    • Remove from heat. Add salt and pepper to taste.
    • Serve immediately, or allow to cool to room temperature before refrigerating.
    • If reheating, preheat oven to 350 degrees. Cook covered for 15-20 minutes.

    Notes

    • Use small amounts of water or vegetable broth if vegetables stick to avoid using oil or vegan butter.
    • Make cauliflower stuffing up to 4 days ahead of time and reheat when serving.
    • To reheat, preheat an oven to 350 degrees and cook covered for 20-30 minutes.
    • Poultry seasoning is vegan despite its name.
    • Store your leftover cauliflower stuffing in the refrigerator for up to 5 days in an airtight container.
    • I do not recommend freezing cauliflower stuffing because it changes its texture and tends to get soggy.

    Nutrition

    Serving: 6gCalories: 49kcalCarbohydrates: 12gProtein: 2gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.05gSodium: 136mgPotassium: 194mgFiber: 1gSugar: 9gVitamin A: 170IUVitamin C: 2mgCalcium: 17mgIron: 1mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

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    Comments

      Leave a Reply Cancel reply

    1. Abby

      November 14, 2022 at 6:23 am

      This sounds wonderful! Definitely going to try. You're a fav site of mine. FYI, check your "Tablespoon" spellings; 2 oopsies. And instruction #6 gave me a chuckle as I envisioned wearing a top hat while preparing. 🙂 (delete this comment after fixing.)

      Reply
      • Kathy Carmichael

        November 14, 2022 at 7:23 am

        Hi Abby, I'm so glad you're enjoying the recipes. Thanks for the head's up. The draft was posted instead of the final draft. I hate when that happens. Let me know what you think of the stuffing! I'd love to hear from you.

        Reply

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