1medium head cauliflower,cut into bite size pieces (2 lb. whole, 1 lb. after trimming)
1medium onion,chopped (6 oz)
½cupthinly sliced celery
1tablespoonminced fresh garlic
2teaspoonsDiamond Crystal kosher saltdivided (not fine salt)
2Portobello mushrooms,chopped (10 oz)
Olive oil spray
2tablespoonschopped parsley for garnish
Preheat your oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper.
In a large bowl, stir together the chopped cauliflower, onion, celery, and garlic. Toss with the melted butter, 1 teaspoon kosher salt, black pepper, thyme, and sage.
Spread the cauliflower mixture on the prepared baking sheet. Roast for 15 minutes.
Remove the pan from the oven. Add the chopped mushrooms, stirring them into the mixture. Sprinkle with the remaining teaspoon of salt and lightly spray with olive oil.
Return the pan to the oven and roast until the stuffing is browned, 10-15 more minutes. To promote browning, if your pan is broiler-safe, you can also roast for just 10 minutes, then broil, 6 inches below the heating element (not directly below or it will burn), for 2-3 more minutes.
Garnish the cauliflower stuffing with chopped parsley and serve.