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Best Flavor-Packed Cauliflower Stuffing Recipe

Flavor-Packed Cauliflower Stuffing

A savory low-carb stuffing made with cauliflower, browned mushrooms, aromatic vegetables, herbs, butter, and broth. It serves six and is ready in about 45 to 50 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large head, about 2 pounds Large cauliflower, cut into small bite-size florets
  • 3 tablespoons, divided Unsalted butter
  • 1 tablespoon Olive oil
  • 1 medium Yellow onion, finely diced
  • 3 stalks Celery, finely diced
  • 8 ounces Cremini or white mushrooms, finely chopped
  • 3 cloves Garlic, minced
Seasonings
  • 1 teaspoon Dried rubbed sage
  • 1 teaspoon Dried thyme
  • 1/2 teaspoon Dried rosemary, crushed
  • 1/2 teaspoon Poultry seasoning, optional
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon, plus more to taste Freshly ground black pepper
Liquids and Finish
  • 1/2 cup Low-sodium chicken or vegetable broth
  • 1/4 cup Fresh parsley, chopped

Method
 

Step-by-Step
  1. Cut the cauliflower into very small florets, roughly the size of bread stuffing cubes, and pat it thoroughly dry.
  2. Melt 2 tablespoons of butter with the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and celery, then cook for 4 to 5 minutes until they begin to soften.
  3. Add the chopped mushrooms and cook for 5 to 7 minutes, stirring occasionally, until their moisture evaporates and the mushrooms begin to brown.
  4. Stir in the garlic, sage, thyme, rosemary, optional poultry seasoning, salt, and pepper. Cook for 30 to 60 seconds, just until fragrant.
  5. Add the cauliflower and broth. Cover and cook for 8 to 12 minutes, stirring occasionally, until the cauliflower is tender but still holds its shape.
  6. Cook uncovered near the end if needed so excess liquid evaporates. Stir in the remaining 1 tablespoon butter and parsley, then taste and adjust the seasoning before serving.

Notes

Do not overcook the cauliflower, since it can become soft and watery. For make-ahead preparation, sauté the onion, celery, mushrooms, and herbs in advance, then add and cook the cauliflower shortly before serving.