Recipe: Cauliflower Stuffing
The idea of transforming a classic holiday side dish into a veggie-loaded delight is just too hard to resist! Luckily, the bold flavor of traditional stuffing herbs like rosemary and sage ensures the modifications don’t stray too far from tradition. Most holiday tables are filled with delicious, tried-and-true, favorite recipes, but it’s no surprise many are lacking in color and the corresponding veggie nutrition. So we elevated the standard stuffing in a way that makes it a great choice as a side dish even on a typical Tuesday. But make no mistake, this stuffing is still rich, savory, and oh-so-satisfying.
- 4 Tbsp butter
- 1 large onion*, chopped
- 2 large carrots*, peeled and chopped
- 2 celery stalks*, chopped
- 1 small head of cauliflower, chopped
- 1 C mushrooms, chopped
- Salt and pepper, to taste
- 1/4 C fresh parsley, chopped (or 2 Tbsp dried parsley)
- 2 Tbsp fresh rosemary, chopped (or 1 Tbsp dried rosemary)
- 2 Tbsp fresh sage, chopped (or 1 Tbsp ground sage)
- 1/2 C vegetable or chicken broth
- Melt butter in large skillet on stove over medium heat. Add onion, carrot, and celery and sauté until soft, 7-8 minutes.
- Add cauliflower and mushrooms and season with salt and pepper, to taste. Sauté until tender, 8-10 minutes.
- Add parsley, rosemary, and sage. Stir to combined. Add broth and cover. Cook until vegetables are fork-tender and liquid is completely absorbed, about 15 minutes.
TIP: *Hate chopping? Replace starred ingredients with a 14.5 oz container mirepoix from refrigerated section of Trader Joe’s or 1 1/2 bags of frozen mirepoix (10 oz each) from Whole Foods.