Cauliflower Stuffing

4 generous servings

  • 2 Tbsp olive oil
  • ½ onion, peeled & diced
  • ½ carrot, peeled & diced
  • 1 celery stalk, diced
  • ½ head of cauliflower, diced
  • 4 oz baby bella mushroom, diced
  • Real salt
  • Freshly ground black pepper
  • 1 tsp dried parsley (or ½ cup chopped fresh parsley)
  • 1 Tbsp chopped fresh rosemary
  • ½ tsp ground sage (or ½ Tbsp chopped fresh sage)
  • ½ cup low-sodium chicken broth or vegetable broth


  1. In a large skillet over medium heat, warm olive oil. Add onion, carrot, celery and saute until soft, 7-8 minutes.
  2. Add cauliflower and mushrooms and season to taste with salt and pepper. Cook until tender, 8-10 minutes more.
  3. Add parsley, rosemary, and sage and stir until combined. Pour broth over mixture and cook until totally tender and liquid is absorbed, approximately 10 minutes.
  4. Optional: if you’d like a bit of crispy bits on top, place in a casserole dish and place under the broiler for 2-3 minutes, watching carefully to not burn.

Adapted from Delish: Cauliflower Stuffing