Cauliflower Stuffing
Cauliflower stuffing delivers a healthy, hearty upgrade to traditional stuffing.
Equipment
- Large skillet
Ingredients
- 4 tablespoons non-dairy butter see notes for WFPB (oil-free) option
- 1 medium onion chopped
- 2 large carrots peeled and chopped
- 2 each artichoke hearts chopped
- 1 small head cauliflower cut in small florets
- 8 ounces button mushrooms chopped
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
- 1 tablespoon paprika
- ½ cup vegetable broth
- salt to taste
- black pepper to taste
- freshly chopped parsley to taste
Instructions
- Melt the non-dairy butter in a large skillet over medium heat. Sauté the onions and carrots for 5 minutes and just until lightly brown.
- Add in the artichoke hearts, cauliflower florets, mushrooms, thyme, oregano, paprika, salt, and pepper. Gently mix to distribute the ingredients. Cook for 5 minutes.
- Pour in the broth. Adjust seasonings as desired. Let it cook for 10 minutes or until the liquid has been absorbed.
- Finish with parsley and serve.
Notes
WFPB (Oil-Free) Option
To keep this dish oil-free, simply sauté your vegetables in a thin layer of vegetable broth or water in lieu of non-dairy butter or coconut oil. Your cauliflower stuffing will still taste great. If your vegetables start to stick to the pan, just continue adding a little more broth or water as you sauté them. In this version, we highly recommend using a stove-top only preparation with non-stick cookware.
Nutrition
Calories: 108kcalCarbohydrates: 9gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 173mgPotassium: 377mgFiber: 3gSugar: 4gVitamin A: 4170IUVitamin C: 29mgCalcium: 41mgIron: 1mg
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