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This cauliflower stuffing swaps the bread for roasted cauliflower, mushrooms, celery, and onion, all tossed in vegan butter and poultry seasoning. It tastes like classic stuffing, it’s gluten-free and grain-free, and it all roasts on one sheet pan. It makes a wonderful side for your vegan Thanksgiving table!
I often share the holidays with guests who are gluten-free or can’t eat bread, and this cauliflower dressing means everyone gets a scoop of stuffing. It’s just as good on a weeknight next to a simple main.
Chop the vegetables, toss them with melted vegan butter and seasoning, and roast them in a hot oven until tender and golden at the edges. One pan and one bowl means easy clean-up, too!
Quick Glance
- Recipe Name: The Best Cauliflower Stuffing
- Why You’ll Love It: All the savory, herby flavor of classic stuffing, made with roasted cauliflower instead of bread.
- Time and Difficulty: 15 minutes of prep and 35 minutes in the oven, easy.
- Main Ingredients: Cauliflower, celery, mushrooms, onion, garlic, vegan butter, poultry seasoning, and parsley.
- Method: Toss the vegetables with the butter and seasoning, then roast on a sheet pan.
- Texture and Flavor: Tender and golden at the edges, savory, buttery, and herby.
- Quick Tip: Spread the vegetables out in a single layer so they roast instead of steam.
Table of Contents
What Makes This Cauliflower Stuffing So Good
I’ll admit, I love regular bread stuffing, like my classic vegan stuffing, my easy mushroom stuffing, and a pan of vegan cornbread stuffing. When I want something bread-free, though, this cauliflower stuffing is the one I make. Cauliflower is much lower in carbs than grains, so it makes a great swap for the bread.
- Classic stuffing flavor: Poultry seasoning, garlic, celery, and onion give it the taste you know and love.
- Bread-free and gluten-free: Great for guests who are gluten-free, grain-free, or keto.
- One sheet pan: Everything roasts together, so clean-up is quick.
- Make-ahead friendly: Roast it a few days early and reheat it on the big day.
- A reader favorite: It has a 5-star rating from 38 readers, and one reader called it a new favorite to make often.
Cauliflower Stuffing Ingredients
This cauliflower stuffing recipe uses common vegetables and simple pantry basics. You’ll find the full amounts in the recipe card below.
- Cauliflower: One medium head, about 2 pounds, cut into small, even florets so they get tender and soak up the seasoning.
- Celery and onion: The classic stuffing base. They soften and turn sweet as they roast.
- Mushrooms: Sliced baby bella (cremini) mushrooms add a savory, meaty bite.
- Garlic: Minced fresh garlic for lots of flavor.
- Vegan butter: Melted, for a rich, buttery flavor. Olive oil works too.
- Poultry seasoning: A blend of dried herbs like sage, thyme, rosemary, and marjoram. Most blends are vegan, but check the label.
- Fresh parsley: Stirred in partway through roasting for color and freshness.
- Salt and pepper: Season to taste when serving.
PRO TIP: No poultry seasoning? Use about ½ teaspoon each of dried thyme and sage for that classic stuffing flavor.
How to Make Cauliflower Stuffing
Step 1: Prep the vegetables. Preheat the oven to 450 degrees F (230 degrees C) and line a large baking sheet (or two smaller ones) with parchment paper. Cut the cauliflower into ½-inch florets, slice the celery about ¼ inch thick, dice the onion, and mince the garlic.
Step 2: Add the vegan butter. Add the cauliflower, celery, mushrooms, onion, and garlic to a large bowl and pour the melted vegan butter over the top.
Step 3: Add the seasoning. Sprinkle the poultry seasoning over the vegetables.
Step 4: Toss to coat. Toss until every piece is evenly coated with the butter and seasoning.
Step 5: Spread on the baking sheet. Spread the vegetables in a single layer on the baking sheet. Use two sheets if they are crowded.
Step 6: Roast, then add the parsley. Roast on the middle rack for 20 minutes. Take the pan out of the oven and sprinkle the parsley over the vegetables.
Step 7: Stir and finish roasting. Stir the parsley in and roast for 15 more minutes, until the cauliflower is tender and golden at the edges.
Step 8: Season and serve. Season with salt and pepper to taste and serve warm.
PRO TIP: For more caramelized vegetables, roast them a few minutes longer, or broil for 1 to 2 minutes at the end. Keep a close eye on them so the parsley does not burn.
Toni’s Recipe Tips
- Cut evenly: Small, even pieces roast at the same rate, so nothing ends up raw or mushy.
- Save time: Buy pre-cut cauliflower florets, sliced mushrooms, and a mirepoix mix. A mandoline speeds up slicing at home, too.
- Don’t crowd the pan: The vegetables need space to roast and brown. Crowded vegetables steam and turn soft instead.
- Add delicate add-ins late: Parsley, nuts, and seeds go in for the last part of roasting so they stay fresh and do not burn.
- Free up the oven: Short on oven space? Make it on the stovetop instead (see the FAQs below).
- For a crispier top: Broil the stuffing for a few minutes at the end.
Cauliflower Stuffing Variations
- Carrots: Finely chopped carrots complete the classic mirepoix base and add color. Here’s my complete guide to carrots.
- Leek: Finely sliced leek adds lots of flavor, or use it as a milder swap for the onion.
- Cranberries: Stir in dried cranberries for a sweet and savory stuffing. Soak them in hot vegetable broth first to plump them up.
- Fresh herbs: Add chopped rosemary, sage, or thyme. Here’s how to store fresh herbs so they last.
- Pecans: Sprinkle in chopped pecans for the last few minutes of roasting. For a nut-free version, use pumpkin seeds or sunflower seeds.
- Vegan sausage: Chop it into small pieces and add it with 15 to 20 minutes of roasting left, or cook it according to the package.
- Nutritional yeast: A generous pinch adds a savory, nutty, cheesy flavor. Learn more in my post on what nutritional yeast is and how to use it.
- A squeeze of lemon: One reader added sliced fennel and a squeeze of lemon juice at the end and loved it.
- Apples or chestnuts: Diced apple or chopped roasted chestnuts would add a sweet, traditional touch. I haven’t tested these, so add them for the last 15 minutes and keep an eye on them.
Serving Suggestions
This cauliflower stuffing is perfect on your Thanksgiving table next to vegan mushroom gravy, crispy green bean fries, and roasted Brussels sprouts with cranberries.
It’s also a simple, savory vegetable side for weeknight dinners, so you can enjoy it all fall and winter long.
Make Ahead and Storage
- Make ahead: Roast the stuffing up to 4 days ahead, keep it covered in the fridge, and reheat it on the day. Under-bake it by 5 to 10 minutes, since it keeps cooking when you reheat it.
- Fridge: Store leftovers covered or in an airtight container in the fridge for 4 to 5 days.
- Freezer: Let it cool, then freeze it in a freezer safe container or a Stasher bag for up to 4 months. Thaw it in the fridge overnight. The cauliflower will be a little softer after freezing.
- Reheat: Spread it in a baking dish and warm it at 350 degrees F (175 degrees C) for 20 to 30 minutes. Reheat smaller portions in the microwave, covered, at 50% power.
Cauliflower Stuffing FAQs
Yes. Sauté the onion and celery in some of the melted vegan butter until soft. Add the mushrooms, cauliflower, garlic, and seasoning, and cook until the mushrooms release their liquid and the vegetables start to brown. Add ¼ cup of vegetable broth and cook until it is absorbed. Broil at the end for a crispier top, if you like.
I haven’t tested frozen cauliflower florets, and the texture will likely be softer. If you try it, thaw the florets first, pat them dry, and cut them down to size.
I haven’t tested it, but riced cauliflower should work best on the stovetop. It cooks faster than florets, so keep an eye on it.
Yes, most poultry seasoning is a blend of dried herbs like sage, thyme, rosemary, and marjoram, with no meat in it. Check the label to be sure.
Yes! Roast it up to 4 days ahead, slightly under-baked, and keep it covered in the fridge. Reheat it in the oven at 350 degrees F (175 degrees C) for 20 to 30 minutes.
More Vegan Thanksgiving Sides
Vegan Side Dishes
Creamy Vegan Mashed Sweet Potatoes
Vegan Side Dishes
Vegan Mashed Cauliflower
Vegan Side Dishes
Roasted Cauliflower with Lemon and Herbs
Vegan Dinners
Healthy Vegan Cauliflower Casserole
If you tried this cauliflower stuffing or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
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The Best Cauliflower Stuffing
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Ingredients
- 1 medium (2-pound / 907 g) head cauliflower cut into ½-inch florets
- 2 ribs celery sliced
- 8 ounces (225 g) sliced baby bella mushrooms
- 1 small onion diced
- 2 small garlic cloves minced
- ¼ cup (56 g) vegan butter melted
- 2 teaspoons poultry seasoning
- ¼ cup (15 g) fresh parsley leaves minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Line a large baking sheet (or two smaller sheets) with parchment paper or a silicone mat.
- Cut the cauliflower into ½-inch florets, slice the celery about ¼ inch thick, dice the onion, and mince the garlic.
- Add the cauliflower, celery, mushrooms, onion, garlic, melted vegan butter, and poultry seasoning to a large bowl. Toss until everything is evenly coated.
- Spread the vegetables in a single layer on the baking sheet and roast on the middle rack for 20 minutes.
- Take the pan out of the oven, stir in the parsley, and roast for 15 more minutes, until the cauliflower is tender and golden at the edges.
- Season with salt and pepper to taste and serve warm.
Notes
- Cut the vegetables into even pieces so they roast at the same rate.
- Use pre-cut cauliflower florets, sliced mushrooms, and a mirepoix mix to save time.
- Don’t crowd the pan, or the vegetables will steam instead of brown. Use two baking sheets if needed.
- Broil for a few minutes at the end for a crispier top.
- No poultry seasoning? Use about ½ teaspoon each of dried thyme and sage.
- Store leftovers in the fridge for 4 to 5 days, or freeze them for up to 4 months.
This was so delicious! I added some Fennel bulb as well as some lemon juice at the end because I was using purple cauliflower and the citrus perks back up the color after roasting. I decided the lemon juice is a nice touch though no matter what color floret I’m using. I highly recommend.
Also my oven is down so I had to use my large Breville toaster oven and only had so much space. I poured it all into a 11 x 9 pan which of course crowed the veggies some so I knew the texture wouldn’t come out as your recipe intended. It was just me eating it tonight though so I didn’t care. Man was good. I enjoyed every bite and this will be on repeat for me. As a Celiac patient who also has a corn allergy and can’t ingest dairy either, I thank you for sharing this dish.
So glad you enjoyed this stuffing! I bet it was extra delicious with your additions. Thanks for sharing 🙂
Love it
It’s the best!
Awesome cauliflower stuffing recipe! Full of flavor and very easy to make! Thanks!
Thank you so much, Nora! I’m so happy you enjoyed this cauliflower stuffing.
I love this stuffing. Different and delicious. A new favorite recipe I will make often
So glad you enjoyed this tasty stuffing!
The cauliflower stuffing was easy to prepare and had a lot of flavor. Certainly going to prepare it more often
Thank you so much, Andréa! I’m so happy you enjoyed it, and I hope it becomes a regular at your table.
I love swapping out bread for this healthy tasty alternative. Great idea! Great recipe.
Thank you so much, Joan! I love it as a lighter swap too. I’m so happy you enjoyed it.
This cauli stuffing is so good!