Easy Cauliflower Stuffing (Vegan and Gluten Free)

This easy cauliflower stuffing recipe gives you the classic stuffing taste, yet it’s vegan, gluten-free, paleo, keto and low carb!  Everyone at your holiday table will be able to enjoy this classic side with a twist!

Why you will LOVE this cauliflower stuffing…

• It has all the flavor of stuffing without the dairy, gluten, or carbs.
• It’s easy to make in 1 pot in less than 20 minutes!
• Nearly anyone who follows a special diet like vegan, gluten-free, Paleo, or Keto can eat it!
• It has all the savory goodness of classic stuffing!
• You can eat a big serving and not feel guilty.
• It’s healthy and packed with vitamins.

Since my family is vegan and gluten-free, there aren’t many stuffing options for us.  You can make your own from gluten-free bread, but gluten free bread that is also vegan it hard to come by.  I had the idea of using cauliflower instead and was thrilled with the result!

How do you make cauliflower stuffing?

1. Start by sautéing an onion on low heat in some vegan margarine or light olive oil for a few minutes.  (Or use ¼ cup vegetable broth for a fat-free version).
2. Chop up the carrots, mushrooms, and celery and add them to the onion and saute on medium low for about 5 minutes. (or about 2 cups of any veggies you would like).
3. Add a bag of pre-chopped cauliflower (aka riced cauliflower) or chop up a large head of cauliflower in your food processor; pulsing it until it becomes very small.
4. Sprinkle the veggies with salt, poultry seasoning, and nutritional yeast.  Stir well making sure to coat them in the seasoning.
5. Continue to sauté over a medium-low heat stirring frequently for about 10 minutes until all the veggies have softened and then serve as you would stuffing.

Tips for making perfect cauliflower stuffing:

• Saute the onion and all the veggies slowly to bring out the sweetness and soften them.
• Cook the veggies and cauliflower over medium-low heat and remember to stir frequently so they cook evenly.
• The nutritional yeast in the recipe is optional, yet gives it a rich and slightly cheesy flavor.  If you don’t know what nutritional yeast is, you can read more about in this article from Fat-Free Vegan Kitchen. 

What is riced cauliflower?

Riced cauliflower is simply ahead of cauliflower chopped up into tiny pieces the size of rice.  They sell it already washed, chopped, and ready to use in most grocery stores.  You can simply dump in a 16 oz. bag or you can make your own by using a food processor and pulse many times until your cauliflower is chopped into tiny pieces.  Unless you can find very inexpensive cauliflower, I find the bags of riced cauliflower to be less expensive and much easier.

You will be amazed by how delicious cauliflower stuffing can be, and you don’t have to forgo one of the best holiday sides, just because of your special diet!

Be sure to try my vegan cauliflower risotto with spinach recipe made with riced cauliflower too!

Did you make this cauliflower stuffing?  Leave a comment and let me know how it went or leave a picture on the Pinterest pin!  I would love to see yours too!

5 from 6 votes

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Cauliflower Stuffing

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

An easy 1 pot stuffing recipe made with cauliflower and veggies.

Course: Side Dish

Cuisine: American, gluten free, vegan

Keyword: cauliflower stuffing, gluten free stuffing, keto stuffing

Servings: 8

Calories: 54 kcal

Author: Monica | The Hidden Veggies

Ingredients

• 3 tbsp vegan butter or oil of choice or 1/4 cup vegetable broth for fat free
• 1 medium onion peeled and diced
• 1/2 cup carrots peeled and diced
• 1/2 cup mushrooms washed and diced (I used portabella)
• 1 cup celery washed and diced
• 2 cups cauliflower chopped (or a 16 oz bag of riced cauliflower)
• 1 tbsp nutritional yeast (optional)
• 2 tsp poultry seasoning
• 1 tsp salt (or salt to taste)
• 1/4 tsp pepper

Instructions

1. Start by sautéing an onion on low in some vegan margarine, or light olive oil.  (Or in ¼ cup vegetable broth for a fat-free version).

2. Chop up the carrots, mushrooms, and celery and add them to the onion and saute on medium low for about 5 minutes. (or about 2 cups of any veggies you would like).

3. Add a bag of pre-chopped cauliflower (aka riced cauliflower) or chop up a large head of cauliflower in your food processor; pulsing it until it becomes very small.

4. Sprinkle the veggies with salt, pepper, poultry seasoning, and nutritional yeast and stir well coating them in the seasoning.

5. Continue to sauté over medium-low heat for about 10 minutes, stirring frequently until all the veggies have softened.  Serve as you would regular stuffing.

Recipe Notes

Tips for making perfect cauliflower stuffing:

• Saute the onion and all the veggies slowly to bring out the sweetness and soften them.
• Cook the veggies and cauliflower over medium-low heat and remember to stir frequently so they cook evenly.
• The nutritional yeast in the recipe is optional, yet gives it a rich and slightly cheesy flavor. 

Nutrition Facts

Cauliflower Stuffing

Amount Per Serving (0.5 cup)

Calories 54 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Sodium 349mg 15%

Potassium 196mg 6%

Total Carbohydrates 4g 1%

Dietary Fiber 1g 4%

Sugars 1g

Protein 1g 2%

Vitamin A 32.1%

Vitamin C 18.1%

Calcium 2%

Iron 2.3%

* Percent Daily Values are based on a 2000 calorie diet.