Entrees · Gluten Free · Recipes · Sides

Best Damn Cauliflower Thanksgiving Stuffing! (Vegan)

img_3446Second on the healthy Thanksgiving Menu: Best Damn Cauliflower Thanksgiving Stuffing!

Ahhhh Thanksgiving stuffing. Such a staple at every holiday dinner, but so filling! Once you start eating it is so hard to stop. I love rice and I love bread as much as the next person, but sometimes it is so overwhelming.

What if I told you that you can eat as much of this stuffing and feel NO GUILT?

Cauliflower “rice” has been a huge hit recently and I’m so happy about it. You guys have seen me rant and rave about using cauliflower to replace pretty much any rice dish, and if you’re new here well – you’ve been warned. But I haven’t tried using it to replace bread dishes. Y’all, this dish is so good it is almost unfair to everyone else who isn’t having any.

The benefit of cauliflower rice is that it’s way faster to cook, it absorbs so much flavor and way less filling, so you can eat like 10x the portion.

With just a few fresh ingredients and some simple steps you will have the Thanksgiving Stuffing that everyone is talking about. Vegan or not, this dish is a hit.

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Best Damn Cauliflower Thanksgiving Stuffing!

Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min

Author: The Winey Vegan
Recipe type: Entree
Cuisine: Vegan, Gluten Free
Serves: 4-8
Photos by Emily Morris

WHAT YOU NEED:

  • 1 large or 2 medium heads of cauliflower
  • 1 C vegetable stock
  • 2 Tbsp olive oil
  • 1/2 C cranberry sauce
  • 1 large yellow onion, diced
  • 1.5 C carrots, chopped
  • 1.5 C celery, chopped
  • 2 garlic clove, minced
  • 1 Tbsp Old Bay
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp turmeric
  • 2 1/2 tsp dried sage
  • 1 tsp red wine vinegar
  • salt and pepper to taste

METHOD:

  1. Preheat oven to 400 degrees F.
  2. Pulse cauliflower in a food processor until “rice” consistency is reached.
  3. Add olive oil to a large skillet over medium-high heat.
  4. Add onions, garlic, carrots and celery and sauté for 5 mins then add 1/2 C vegetable stock, cooking for another 5 minutes.
  5. Add in cauliflower, red wine vinegar and remaining vegetable stock and cook (covered) for about 10 minutes, or until cauliflower is very soft. Add more stock or water if the vegetables seem too dry, but be careful not to overdo it – you want it the same consistency as a regular bread stuffing.
  6. Add spices and cranberry sauce, and stir well. Cook for another 2-3 minutes. Adjust seasonings as you choose.
  7. Once fully cooked, spoon stuffing into a lightly greased casserole dish and bake for 15-20 minutes, until edges and top are brown and crispy.
  8. Top with Old Bay seasoning. Let cool before serving.
  9. Store in refrigerator for up to 5 days.

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If you try this recipe, let me know! Leave a comment, rate it (once you’ve tried it), and don’t forget to tag a picture #thewineyvegan on Instagram! I’d love to see what you come up with.



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