Cauliflower Stuffing

5 from 6 ratings

This vegan cauliflower stuffing is going to help you stay on track with your healthy eating goals while still enjoying those traditional holiday flavors.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Keyword: Cauliflower Stuffing

Servings: Servings

Calories: 60kcal

Author: Becca Ludlum

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. 1 tsp dried
2 tbsp thyme fresh, 1/2 tsp dried
2 tsp sage 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 tsp 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 tsp 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.

Slow cooker:

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 tsp 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 your slow cooker.
Cover with the lid. Cook on low for 2-3 hours or high for 1-2 hours. The bigger the cauliflower pieces, the longer it will take to cook.

Video

Notes

21 Day Fix: Container Counts for 1 serving: 1 1/2 green containers

2B Mindset: Perfect vegetable option for any meal

WW: 0 2025 Points | 0 2023 Points | 0 points on purple, green, and blue plans.

Nutrition