Cauliflower Stuffing with Celery and Mushrooms
User Reviews
5
Cauliflower Stuffing with Celery and Mushrooms
Description
Cauliflower Stuffing with Celery and Mushrooms starts by combining bite-sized cauliflower pieces, chopped onion, sliced celery, and minced garlic with melted unsalted butter seasoned with kosher salt, black pepper, dried thyme, and sage. This mixture is spread on a baking sheet and roasted at high heat to encourage browning and develop flavor.
After initial roasting, chopped portobello mushrooms are stirred into the mix, and the dish is sprinkled with remaining salt and lightly sprayed with olive oil before returning to the oven. The subsequent roasting deepens the caramelization, resulting in a stuffing with crisp edges and a tender interior. Fresh parsley adds a bright, herbal finish at serving.
The recipe uses about six tablespoons of butter to enrich the vegetables, though substituting olive oil or reducing butter is possible. Leftovers store well refrigerated for several days and can be reheated in a microwave or oven. Broiling is an option to add additional browning before serving.
Ingredients
- 1 cauliflower medium head, cut into bite-size pieces; 2 pounds whole, 1 pound after trimming
- 1 onion medium, chopped; 6 ounces
- ½ cup celery thinly sliced
- 1 tablespoon garlic minced
- 6 tablespoons butter melted, unsalted
- 2 teaspoons kosher salt divided; or 1 teaspoon of any other salt, including Morton, Diamond Crystal brand
- ¼ teaspoon black pepper
- ½ teaspoon thyme dried
- ½ teaspoon sage dried
- 2 portobello mushrooms chopped; 10 ounces
- olive oil spray form
- 2 tablespoons parsley chopped, for garnish
Instructions
- Preheat the oven to 450°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper or nonstick foil.
- In a large bowl, combine the chopped cauliflower, onion, celery, and garlic. Toss with the melted butter, half the kosher salt, black pepper, thyme, and sage.
- Spread the cauliflower mixture on the prepared baking sheet. Roast it for 15 minutes.
- Remove the pan from the oven. Add the chopped mushrooms, stirring them into the mixture. Sprinkle the dish with the remaining salt and lightly spray it with olive oil.
- Return the pan to the oven and roast until the stuffing is browned, 10-15 more minutes. Garnish with chopped parsley and serve.
Notes
- For extra browning, broil the stuffing 2-3 minutes after roasting if the pan is broiler-safe and lined with foil, not parchment.
- Butter amount (six tablespoons) adds richness suitable for 8 servings; reduce or substitute with olive oil as preferred.
- Store leftovers in an airtight container refrigerated up to 3-4 days; reheat gently in microwave at 50% power or in a 350°F oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 111kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Sodium | 308mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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