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.
- 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*
- Preheat the oven to 400 degrees F. Lightly grease a large baking sheet or line with parchment paper.
- 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.
- Roast in the oven for 30 minutes, until lightly brown, turning once to brown evenly. Remove from the oven and set aside.
- 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.
- Add mushrooms and garlic. Sauté 10 minutes until mushrooms have softened. Remove from heat.
- 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.
- 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.
- 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.
- Transfer to a 2 quart baking dish and roast in the oven for 30-35 minutes until brown on top.
- Garnish with fresh parsley before serving. Enjoy!
- Category: Thanksgiving Side Dish, Vegetables
- Cuisine: Paleo, Vegan, Gluten-Free, Whole30,