Cauliflower Stuffing

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

Course Side Dish

Cuisine American, gluten free, vegan

Keyword cauliflower stuffing, gluten free stuffing, keto stuffing

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 54kcal

3 tablespoons 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 tablespoon nutritional yeast (optional)
2 teaspoons poultry seasoning
1 teaspoon salt (or salt to taste)
1/4 teaspoon pepper

Start by sautéing an onion in vegan margarine or light olive oil over low heat. (Or in ¼ cup vegetable broth for a fat-free version).
Chop up the carrots, mushrooms, and celery and add them to the onion. Sauté on medium-low for about 5 minutes. (or about 2 cups of any veggies you would like).
Add a bag of pre-chopped cauliflower (also known as riced cauliflower) or chop a large head of cauliflower in your food processor, pulsing it until it becomes very fine.
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.

Sauté the onion and all the veggies slowly to bring out the sweetness and soften them.
Cook the vegetables and cauliflower over medium-low heat, stirring frequently to ensure even cooking.
The nutritional yeast in the recipe is optional, but it gives a rich and slightly cheesy flavor.