Cauliflower Stuffing

5 from 7 votes

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!

Prep Time5

Cook Time15

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian

Servings:

Calories: 49kcal

Author: Kathy Carmichael

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 cauliflower 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