So, this is it! My final post before I give myself over to the massive cooking extravaganza we call Thanksgiving. It is absolutely my favorite holiday. I think of it as a celebration of family and all I have to be thankful for expressed with wonderful comfort foods. Whether we have large gatherings or small gatherings, we always have an amazing amount of food. And we experiment with a new dish or two every year. This year, I got in some pre-Thanksgiving experimenting with a stuffing-like dish. It is perfect as a gluten-free or vegetarian dish and really good, so even guests who don’t have food restrictions will enjoy it!
There are two aspects of this recipe that initially drew me to it. First, it had stuffing in the name. I love stuffing. It is one of the two side dishes that I look forward to eating on Thanksgiving. (Mashed potatoes are the other one!) They second thing this recipe had going for it was that it used cauliflower. Let’s just say cauliflower is not among my favorite vegetables. But with it appearing frequently as part of our farm share, I needed a way to prepare so that I would not only eat it, but enjoy it. After many trials with other cauliflower recipes, I now have a vegetarian side dish featuring cauliflower that I look forward to eating!
Cauliflower Stuffing
Cauliflower Stuffing (adapted from delish.com)
Total time: 1 hour Prep time: 30 minutes Serves 6
Ingredients:
- 4 tablespoons butter
- 1 onion, chopped
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 small head cauliflower, chopped
- 4 ounce can mushroom pieces & stems
- kosher salt & ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- 2 teaspoons dried rosemary, ground
- 1 tablespoon fresh sage, chopped
- 1/2 cup vegetable or chicken broth
Directions:
Mise en place!
Mise en place!
In a large skillet over medium heat, melt the butter. Add chopped onion, carrot, and celery to the pan and sauté the vegetables until they are soft, about 7 to 8 minutes.
Saute the carrots, onions & celery first.
Add the cauliflower and mushrooms to the pan and season it all with salt and pepper. Continue to cook the medley until the cauliflower is tender, about 5 to 10 minutes more.
Add the cauliflower & mushrooms to the pan.
Add the parsley, rosemary, and sage to the pan and stir until it is well combined. Pour the vegetable broth over everything and cover the saute pan with a lid. Cook the stuffing until everything is tender and the liquid is absorbed, about 15 minutes.
Add the seasonings and broth.
Serve immediately.
Vegetarian & gluten-free!
Enjoy your Thanksgiving holiday! ~Linda
Cauliflower Stuffing (adapted from delish.com)
Total time: 1 hour Prep time: 30 minutes Serves 6
Ingredients:
- 4 tablespoons butter
- 1 onion, chopped
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 small head cauliflower, chopped
- 4 ounce can mushroom pieces & stems
- kosher salt & ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- 2 teaspoons dried rosemary, ground
- 1 tablespoon fresh sage, chopped
- 1/2 cup vegetable or chicken broth
Directions:
In a large skillet over medium heat, melt the butter. Add chopped onion, carrot, and celery to the pan and sauté the vegetables until they are soft, about 7 to 8 minutes.
Add the cauliflower and mushrooms to the pan and season it all with salt and pepper. Continue to cook the medley until the cauliflower is tender, about 5 to 10 minutes more.
Add the parsley, rosemary, and sage to the pan and stir until it is well combined. Pour the vegetable broth over everything and cover the saute pan with a lid. Cook the stuffing until everything is tender and the liquid is absorbed, about 15 minutes. Serve immediately.