This flavorful cauliflower stuffing is made with cauliflower, celery, and portobello mushrooms. Its flavor profile is very close to the real thing! It's ready in about 50 minutes, and the leftovers are just as good as the freshly baked dish.
This cauliflower stuffing is wonderfully flavorful. Much like this sausage stuffing, it's reminiscent of traditional stuffing thanks to the thyme-and-sage seasoning. The only downside: it's a lot of work to chop so many vegetables! The cooking is a breeze - I make this recipe in the oven. But the prep work is somewhat time-consuming. I do think the end result is worth it.
Ingredients
Here's an overview of the ingredients needed for this recipe. The exact measurements are listed in the recipe card below:
- Fresh cauliflower: Make sure to cut it into bite-size pieces. I haven't tried making this recipe with frozen cauliflower, but I suspect fresh is the way to go.
- Vegetables: Chopped onion, sliced celery, and chopped portobello mushrooms.
- Minced garlic: Mince it yourself or use the stuff that comes in a jar. Freshly minced does taste better.
- Melted butter: You can use olive oil instead if you wish - see the discussion below.
- To season: Kosher salt, black pepper, dried thyme, and dried sage are wonderful in this stuffing and ensure its flavor profile is very close to traditional stuffing.
- Olive oil spray: I use it to spray the dish halfway through roasting.
- Chopped parsley: This is mostly for garnish. Without it, the dish isn't very colorful.
Variations
I use quite a bit of butter in this recipe - 6 tablespoons. It's delicious, of course, and I don't find it excessive for 8 people (that's less than a tablespoon per person). But if you prefer, you could try using just 4 tablespoons.
You can also use olive oil instead of butter. It's very good, although personally, I'm partial to butter.
Instructions
Apart from the tedious work of chopping the vegetables, this is not a difficult recipe. The detailed instructions for making it are included in the recipe card below. Here are the basic steps:
Your first step after prepping the vegetables is to toss them (except for the mushrooms) with melted butter and spices.
Roast them for 15 minutes in a 450°F oven. Add the mushrooms, lightly spray the dish with oil, and roast it for 10-15 more minutes.
The last step before serving is to garnish the dish with parsley to make it prettier. Sometimes, I also sprinkle it with red pepper flakes.
Expert Tip
To promote browning, if your pan is broiler-safe, in the second step of roasting (after adding the mushrooms), you can roast the veggies for just 10 minutes, then broil them 6 inches below the heating element (not directly below) for 2-3 more minutes.
Recipe FAQs
I don't recommend that. For the best results, please use fresh cauliflower. You can make things easier by using bagged, pre-washed cauliflower florets.
Yes. You can make it up to 4 days ahead of time. On Thanksgiving day, reheat it uncovered in a 350°F oven for 20-30 minutes. If using a glass or ceramic dish, it's best to place it in the cold oven and let it slowly heat as the oven heats. You don't want to shock a cold ceramic dish by putting it in a hot oven.
Yes. You can replace the portobello mushrooms with 10 ounces of cremini or white mushrooms.
Serving Suggestions
This is obviously a classic Thanksgiving side dish. But it's actually great every day of the year, and I do make it for my family throughout the year.
Try serving a plate of it topped with a couple of fried or poached eggs for a delicious and filling meatless dinner.
Storing Leftovers
If you are fortunate enough to have leftovers, they keep well for 3-4 days in an airtight container in the fridge. Reheat them in the microwave, covered, at 50% power, or uncovered in a 350°F oven.
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Recipe Card
Cauliflower Stuffing with Celery and Mushrooms
Video
Ingredients
- 1 cauliflower - medium head, cut into bite-size pieces; 2 pounds whole, 1 pound after trimming
- 1 onion - medium, chopped; 6 ounces
- ½ cup celery - thinly sliced
- 1 tablespoon garlic - minced
- 6 tablespoons unsalted butter - melted
- 2 teaspoons Diamond Crystal kosher salt - divided; or 1 teaspoon of any other salt, including Morton
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- 2 Portobello mushrooms - chopped; 10 ounces
- Olive oil spray
- 2 tablespoons parsley - chopped, for garnish
Instructions
- Preheat the oven to 450°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper or nonstick foil.
- In a large bowl, combine the chopped cauliflower, onion, celery, and garlic. Toss with the melted butter, half the kosher salt, black pepper, thyme, and sage.
- Spread the cauliflower mixture on the prepared baking sheet. Roast it for 15 minutes.
- Remove the pan from the oven. Add the chopped mushrooms, stirring them into the mixture. Sprinkle the dish with the remaining salt and lightly spray it with olive oil.
- Return the pan to the oven and roast until the stuffing is browned, 10-15 more minutes. Garnish with chopped parsley and serve.
Notes
- To promote browning, if your pan is broiler-safe and you use foil (not parchment), you can roast the veggies for just 10 minutes and then broil them 6 inches below the heating element (not directly below) for 2-3 more minutes.
- I use quite a bit of butter in this recipe - 6 tablespoons. It's delicious, of course, and I don't find it excessive for 8 people (that's less than a tablespoon per person). But if you prefer, you could try using just 4 tablespoons. You can also use olive oil instead of butter. It's very good, although personally, I'm partial to butter.
- If you are fortunate enough to have leftovers, they keep well for 3-4 days in an airtight container in the fridge. Reheat them in the microwave, covered, at 50% power, or uncovered in a 350°F oven.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Who wants seconds? says
This Amazing Cauliflower Stuffing was surprisingly yummy and indeed amazing! My husband is not a big fan of veggies. This is the first veggie-based traditional Thanksgiving dish that he’s actually gone back for seconds!!! He does not usually do that, not even for regular food. This is a perfect blend of veggies and seasonings and we plan to add this to our menu rotation. We even had enough left over to make stuffed zucchini with it for dinner, pairing it with some wild rice and a salad.
Vered DeLeeuw says
Yay! I'm so glad this was a success! That stuffed zucchini sounds really good.
Kate says
Would adding dried cranberries or raisins after cooking but before serving be good with this?
Vered DeLeeuw says
Yes, very good, if you enjoy a sweet-savory flavor combination.
The nutrition info will obviously change.
Jenny Loeb says
I plan to make it but use olive oil and not butter so that it is vegan. Do you think it could be made in advance and frozen? I will have a lot of company and a lot to do, and it would help if I could make it in advance! Thanks for your advice and your great recipe!!! I needed gluten-free, keto, and vegan, and here you were with your recipe. Jenny
Vered DeLeeuw says
Hi Jenny,
Yes, you can freeze this stuffing. When ready to serve, thaw it overnight in the fridge, cover it with a double layer of foil, and reheat in a 325°F oven.
If placing a cold baking dish in the oven, put it in a cold oven and only then turn the oven on.