Roasted Cauliflower Mushroom Stuffing

You’ll get all the flavor of traditional Thanksgiving stuffing in this Roasted Cauliflower Mushroom Stuffing but it is grain free, gluten free, vegan and Whole30 compliant! Roasted cauliflower, mushrooms and walnuts form the base of this delicious holiday side dish.

I love Thanksgiving. It’s an opportunity to celebrate food, friends and family! It warms my heart to remember spending hours in the kitchen with my mother preparing the feast. We loved talking and laughing together.

My mother made the best stuffing in the world. The base was bread and it had lots and lots of butter, yum! It was my favorite Thanksgiving side dish.

But over the years as my diet has changed. Now I prefer a healthier version of stuffing that’s gluten free but still full of the traditional flavors. After many tries I came up with this delicious version with a roasted cauliflower base mixed with mushroom, leeks, celery, walnuts, garlic, parsley, sage and thyme. I love it because it’s simple to prepare and the ingredients are easy to find.

I use walnuts but it’s even more spectacular with roasted chestnuts.

You’re going to love adding this seriously delicious, healthy, and festive side dish to this year’s holiday table!  Preheat your oven and grab your ingredients because it’s time to start – let’s go!

The first step is roasting cauliflower florets until lightly brown.

While the cauliflower is roasting, saute the leeks, celery, garlic and mushrooms in olive oil.  Grass fed butter or ghee is also good.

Put the walnuts, parsley, sage and thyme into a food processor and just pulse enough to chop. I like that you don’t have to chop it by hand.

Once the cauliflower is done, add half of it to the food processor and pulse until you get a crumble like consistency. This makes a nice base.

The next step is to add the walnut/cauliflower mixture to the pan with the mushrooms and the rest of the roasted cauliflower.  The combination of whole and chopped cauliflower creates a good texture.  I add an egg to bind it together but it’s not necessary if you don’t eat eggs.

Transfer the mixture to a 2 quart baking dish.

Roast in the oven for 30-35 minutes to get it nicely brown on top.

This stuffing reheats very well in the oven too – so it’s no problem to make it ahead of time  Simply cover it with aluminum foil and reheat in a 400°  oven until heated through.

If you give this recipe a try, please take a picture and tag it #eat_well_enjoy_life on instagram so we can see! We love seeing your photos.

Also please let us know what you think! Leave a comment or rate it.

If you like this recipe, try these other delicious vegetable side dishes.

• Moroccan Spiced Cauliflower 
• Crispy Roasted Delicata Squash
• Roasted Butternut Squash with Crispy Kale and Pomegranates

Roasted Cauliflower Mushroom Stuffing

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You’ll get all the flavor of traditional Thanksgiving stuffing in this Roasted Cauliflower Mushroom Stuffing but it is grain free, gluten free and vegan.

• Author: Ingrid DeHart - EatWellEnjoyLife.com
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Thanksgiving Side Dish, Vegetables
• Cuisine: Paleo, Vegan, Gluten-Free, Whole30,

Ingredients

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• 1 large head cauliflower, chopped into small florets (about 4 cups)
• 6 tablespoons olive oil, divided
• 1/2 teaspoon Celtic sea salt
• 1/2 teaspoon black pepper
• 4 cups baby bella (cremini) mushrooms, chopped (about 18 ounces)
• 2 leeks, white and green parts only, thinly sliced (about 1 cup)
• 3 stalks celery, diced (about 1¼ cups)
• 1 cup walnuts or fresh cooked chestnuts
• 3 tablespoons lemon juice (about 1 lemon)
• 4 cloves garlic, finely chopped
• 1/2 cup fresh parsley
• 1 Tablespoon fresh thyme
• 2 teaspoons fresh sage
• 3/4 teaspoon Celtic sea salt
• 1 egg whisked optional*

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Instructions

1. Preheat the oven to 400 degrees F. Lightly grease a large baking sheet or line with parchment paper.
2. Add cauliflower florets to the baking sheet. Drizzle with 2 tablespoons of the olive oil. Sprinkle with salt, and pepper, and toss to combine so all the cauliflower is coated in the oil.
3. Roast in the oven for 30 minutes, until lightly brown, turning once to brown evenly. Remove from the oven and set aside.
4. In a large sauté pan, heat 2 tablespoons of olive oil on medium low heat. Add leeks, and celery. Sauté for about 3-4 minutes until celery has softened.
5. Add mushrooms and garlic. Sauté 10 minutes until mushrooms have softened. Remove from heat.
6. In the meantime, put walnuts, lemon juice, parsley, thyme, sage, and salt into a food processor. Pulse 3 or 4 times to coarsely chop. Scrape down the sides.
7. Add half of the roasted cauliflower florets and remaining 2 tablespoons of olive oil. Pulse the mixture until it forms a crumble-like consistency. Don’t over process, you don’t want a puree.
8. Add contents of the food processor to the pan with the mushrooms. Add the rest of the roasted cauliflower, taste to adjust seasonings. Add egg if using. Mix to combine.
9. Transfer to a 2 quart baking dish and roast in the oven for 30-35 minutes until brown on top.
10. Garnish with fresh parsley before serving. Enjoy!

Nutrition

• Serving Size:
• Calories: 330
• Sugar: 6 g
• Sodium: 382.5 mg
• Fat: 28.3 g
• Carbohydrates: 16.8 g
• Fiber: 6.1 g
• Protein: 8.9 g
• Cholesterol: 31 mg