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This Vegan Cauliflower Stuffing is a lighter, veggie-packed twist on classic holiday stuffing, made entirely without bread but full of cozy, familiar flavors. It’s the perfect gluten-free, plant-based side dish for Thanksgiving or any meal where you want something comforting without feeling too heavy.
If healthier holiday recipes like this one sound good to you, you’ll love my Sweet Potato and Pecan Casserole, Mashed Cauliflower Recipe, and Stuffed Acorn Squash Recipe.
Why I Love Vegan Stuffing
I love adding this amazing stuffing to my plate (next to traditional stuffing, of course!) as a way to keep the delicious traditional flavors but add in some vegetables. It’s a simple recipe that always impresses our guests.
Enjoy!
– Becca
Ingredients in Cauliflower Stuffing
See the recipe card for full information on ingredients and quantities.
- Avocado Oil: I use avocado oil but any healthy oil will work!
- Vegetable broth: Use vegetable broth to keep this recipe fully vegan, or swap in chicken broth if you’re not plant-based and want an extra boost of that classic poultry-seasoning flavor. If you prefer making your own, here’s my homemade broth recipe.
- Cauliflower: This nutrient-packed veggie is the star of the dish—rich in fiber, vitamins C and K, and naturally low in carbs, it creates the perfect light and flavorful base for vegan stuffing. Start with fresh cauliflower florets for the best texture.
How to Make Vegan Stuffing in the Instant Pot
Step 1: Turn your Instant Pot to Sauté, add the oil, and once it’s hot, sauté the garlic, onions, and seasonings together for about 3 minutes, until the onions begin to caramelize.
Step 2: Add the vegetable broth to the pot and stir well, scraping up any browned bits from the bottom—this adds extra flavor and keeps the pot from triggering an Instant Pot burn notice.
Step 3: Turn off the Instant Pot, add the celery, carrots, and cauliflower, and stir to coat them in the seasonings. Then close the lid, set the valve to Sealing, and cook for 0 (yes, zero) minutes on the Steam setting.
Step 4: Your Instant Pot will cook the vegetables as it comes to pressure. Once the timer beeps, carefully quick release the pressure and remove the lid. Give the stuffing a gentle stir to bring everything together, then transfer it to a serving dish and enjoy.
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Recipe Tips
- If you’d like to use cauliflower rice for your stuffing, feel free to do so! I’d add the riced cauliflower after cooking and releasing pressure. After adding the riced cauliflower, stir well and close the lid for 1 minute to allow the cauliflower to warm.
- If in a hurry and making this in the oven, use a baking sheet to roast the veggies for a bit before adding them to a baking dish for the last 5-10 minutes.
- Craving a touch of sweetness? Stir in a handful of dried cranberries right after adding the vegetables—they add a delicious pop of flavor and color.
- If you have any remaining stuffing store it in an airtight container and store in the refrigerator. In my family, all stuffing is easily gone by the next day.
Cauliflower Stuffing Recipe FAQs
Yes! You can prepare it 1–2 days in advance. Store it in the fridge, then reheat gently on the stovetop or in the oven with a little broth to keep it moist.
Absolutely. Since it uses cauliflower instead of bread, it’s naturally gluten-free and a great option for guests with dietary restrictions.
Definitely! Mushrooms, zucchini, or even chopped kale make great additions and blend right in with the traditional flavors.
It has all the classic savory stuffing flavors thanks to the herbs and aromatics, but with a lighter, vegetable-forward twist. Many people don’t even miss the bread!
Classic holiday recipes like Rosemary Potatoes and Roasted Sweet Potato Slices are easy vegan recipes that pair great with this stuffing.
Healthy Eating Plans
21 Day Fix Containers
Entire recipe: 9 green containers and 1 teaspoon.
Per serving: 1.5 green containers.
Weight Watchers Points
0 2025 Points
2B Mindset
This is a perfect lunch or dinner recipe. For lunch you’ll want to cover 50% of your plate with this or a mixture of other vegetables, add 25% protein, and 25% full fiber carbs. For dinner, you’re aiming for 75% vegetables and 25% protein.
If you tried this recipe for Vegan Cauliflower Stuffing or any other recipe on my site please leave a rating and let me know how it went in the comments!
Vegan Cauliflower Stuffing
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Equipment
- Instant Pot 6 qt
- Sealing Rings
- Kitchen Knife
Ingredients
- 1 tsp avocado oil or olive
- 8 cloves garlic minced
- 1 onion yellow, diced
- 4 tbsp rosemary fresh, chopped (or 1 tsp dried)
- 2 tbsp thyme fresh (or 1/2 tsp dried)
- 2 tbsp sage fresh, chopped (or 2 tsp ground)
- 1 tsp black pepper
- 2 tsp celery salt
- 2 tsp parsley
- ½ cup vegetable broth low sodium
- 2 stalks celery diced
- 2 carrots peeled and diced
- 1 head cauliflower washed and chopped
Instructions
Instant Pot
- Turn the Instant Pot to sauté mode. Add the oil and allow it to get hot. 1 tsp avocado oil
- Sauté the garlic, onions, and seasoning until the onions start caramelizing, about 3-5 minutes. 8 cloves garlic, 1 onion, 4 tbsp rosemary , 2 tbsp thyme, 2 tbsp sage, 1 tsp black pepper, 2 tsp celery salt, 2 tsp parsley
- Add the vegetable broth or stock to the Instant Pot. Stir the stock in with the onions to deglaze the pot, and be sure to scrape the bottom to loosen all the good flavorful parts (called fond) that are stuck on. 1/2 cup vegetable broth
- Next, turn off the Instant Pot and add the celery, carrots, and cauliflower. Mix the vegetables well so that all the cauliflower is coated with seasoning. 2 stalks celery, 2 carrots , 1 head cauliflower
- Close the lid and turn the pressure valve to sealing. Cook the "stuffing" for 0 (zero) minutes using the "Steam" function. Release the pressure by opening the pressure valve and doing a quick release.
- Give the "stuffing" another quick stir then transfer to a serving dish.
Oven
- Preheat the oven to 425 degrees Fahrenheit.
- Heat the oil in a skillet on the stove. 1 tsp avocado oil
- When the oil is hot, sauté the garlic, onions, and seasoning until the onions start caramelizing. This will take about 3-5 minutes. 8 cloves garlic, 1 onion, 4 tbsp rosemary , 2 tbsp thyme, 2 tbsp sage, 1 tsp black pepper, 2 tsp celery salt, 2 tsp parsley
- Add the vegetable stock to the skillet. Stir the stock in with the onions to deglaze the pan, and be sure to scrape the bottom to loosen all the good flavorful parts. 1/2 cup vegetable broth
- Next add the celery, carrots, and cauliflower. Mix the vegetables well so that all the cauliflower is coated with seasoning. 2 stalks celery, 2 carrots , 1 head cauliflower
- Transfer the "stuffing" to a baking pan. Cover with foil and cook for 20-25 minutes until the cauliflower is tender but not mushy.
- Remove the foil. Garnish and serve.
Video
Notes
Nutrition
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Great recipe! I was looking for a wonderful vegan curry main dish and this is it! Made it today and liked it so much, I ate it for lunch AND dinner. Thank you!
Thanksgiving Day, I just made it in my Instant Pot. Mine does not look like yours but taste very good.
Food styling is amazing–in my kitchen, my recipes don’t often look like the pictures! I’m glad you enjoyed it!
You’ve peeked my interest on this one, can’t wait to try!
I hope you love it!
Passing this delicousness around to all my low-carb friends – awesome recipe and I can’t wait to faceplant into it!! Thank you!
You made me giggle! I hope you like it!
Will try this recipe, thank you!