roasted cauliflower & chestnut stuffing
Savory roasted cauliflower and chestnuts make this stuffing a little different than the norm and totally scrumptious!
Servings 8
Ingredients
roasted cauliflower & chestnuts
- 1 head of cauliflower
- 1 C whole roasted chestnuts (you can buy in a package)
- 2 tablespoon olive oil
- 1 teaspoon fresh thyme
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
stuffing
- 1 tablespoon olive oil
- 1 C finely chopped leek
- ¾ C finely chopped celery
- 1 finely chopped shallot
- 2 garlic cloves, minced
- 1 tablespoon finely chopped sage
- 1 teaspoon finely chopped rosemary
- ½ teaspoon ground nutmeg
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ C low-sodium vegetable stock
- ½ C dried cranberries
- ⅓ C finely chopped parsley
Instructions
- Preheat oven to 400°F.
- Cut cauliflower into bite site florets and roughly chop chestnuts. Toss in olive oil, thyme, sea salt, and ground black pepper. Roast in the oven on a baking sheet for 25 minutes, flipping and tossing half way through roasting time.
- Meanwhile, heat olive oil in a pan over medium heat and sauté leek, celery, and shallot for 4 minutes until soft. Add in garlic, sage, rosemary, nutmeg, sea salt, and ground black pepper and cook for 2 minutes. You may need to reduce the heat to medium-low so you don't burn the garlic.
- Add in low-sodium vegetable stock and simmer, stirring occasionally for 5 minutes. Then add in dried cranberries and parsley and cook for another 2 minutes. Mix the roasted cauliflower and chestnut mixture into this and serve warm.
- You could make this ahead of your holiday dinner and just re-heat it in a dish covered in foil.
Notes
Be sure to whip up the best vegan gravy to go along with your stuffing! Get the recipe here.
