The Best Cauliflower Stuffing

5 from 38 votes

This cauliflower stuffing swaps the bread for roasted cauliflower, mushrooms, celery, and onion tossed in vegan butter and poultry seasoning. A gluten-free, grain-free Thanksgiving side made on one sheet pan!

Prep Time15

Cook Time35

Total Time50

Course: Side Dish

Cuisine: American

Diet: Vegan

Servings:

Calories: 111kcal

Author: Toni Okamoto

Equipment

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.

Video

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.

Nutrition