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).
Chop up the carrots, mushrooms, and celery and add them to the onion. Saute on medium-low for about 5 minutes. (or about 2 cups of any veggies you would like).
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.
Sprinkle the veggies with salt, pepper, poultry seasoning, and nutritional yeast. Stir well, coating them in the seasoning.
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.
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, but it gives a rich and slightly cheesy flavor.