Cauliflower Stuffing Recipes

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CAULIFLOWER STUFFING



Cauliflower Stuffing image

All the flavor you love in stuffing without all the carbs. I added a little bit of carrots to bring color to the dish but feel free to leave them out for fewer carbs.

Provided by Soup Loving Nicole

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 40m

Yield 8

Number Of Ingredients 11

12 ounces sage-flavored bulk pork sausage
2 tablespoons butter
1 medium onion, chopped
2 ribs celery, sliced
6 button mushrooms, sliced
¼ cup chopped carrots
1 (2 pound) head cauliflower, cut into small florets
½ cup chicken broth
¼ cup freshly chopped parsley
½ teaspoon dried thyme leaves
salt and ground black pepper to taste

Steps:

  • Place sausage into a large skillet and cook over medium-high heat until browned and crumbly, about 5 minutes. Add butter, then stir in onion, celery, mushrooms, and carrots; cook for 5 more minutes.
  • Mix in cauliflower, broth, parsley, thyme, salt, and pepper. Cover and cook 10 minutes. Uncover and cook until liquid is absorbed, about 5 more minutes.

Nutrition Facts : Calories 175.1 calories, Carbohydrate 9.2 g, Cholesterol 32 mg, Fat 12.1 g, Fiber 3.6 g, Protein 8.8 g, SaturatedFat 5 g, Sodium 538.1 mg, Sugar 4.1 g

CAULIFLOWER STUFFING



Cauliflower Stuffing image

This cauliflower stuffing is the vegan substitute you've been looking for. It's perfect for the holidays. -Susan Hein, Burlington, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 12 servings.

Number Of Ingredients 11

1/4 cup olive oil
2 large carrots, chopped
2 celery ribs, chopped
1 large onion, chopped
2 small heads cauliflower, chopped (about 10 cups)
1 cup sliced fresh mushrooms
1-1/4 teaspoons salt
1/4 teaspoon pepper
1/2 cup vegetable broth
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage

Steps:

  • In a Dutch oven, heat oil over medium heat. Add carrots, celery and onion. Cook and stir until crisp-tender, about 10 minutes. Add cauliflower, mushrooms, salt and pepper; cook and stir for 5 minutes. Stir in broth, rosemary and sage. Bring to a boil; reduce heat. Simmer, covered, until vegetables are just tender, 10-12 minutes.

Nutrition Facts : Calories 64 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

STUFFING-STUFFED WHOLE CAULIFLOWER



Stuffing-Stuffed Whole Cauliflower image

Vegetarians rejoice--this roasted cauliflower is filled with classic stuffing and makes for a holiday-worthy main. Serve family-style for a dish to make even the turkey eaters jealous.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1 head cauliflower (about 2 1/4 pounds)
3 slices country white bread, toasted
6 tablespoons unsalted butter, melted
1/4 cup grated Parmesan
1/2 cup fresh flat-leaf parsley leaves
1 tablespoon fresh thyme leaves
10 fresh sage leaves
2 stalks celery, chopped
1 large egg
1/2 vegetable bouillon cube

Steps:

  • Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment.
  • Bring a large pot of heavily salted water to a boil over high heat (the water should be very salty--even more than the sea). Carefully remove as much of the cauliflower stem as you can without cutting any of the stalk or the florets away. Remove all of the leaves including any small inner ones.
  • Boil the cauliflower head until it just tender, 6 to 8 minutes. (Take care not to overcook or it will break apart as you stuff it.) Carefully remove the head from the water and allow to drain and cool.
  • Meanwhile, brush 2 pieces of bread with 1 tablespoon butter each. Cut into 1/4-inch cubes (it's important that the cubes be this small or it will not pipe out of the bag) and transfer to a medium bowl. Finely chop the remaining piece of unbuttered bread and pulse in a food processor until fine crumbs. Add 2 tablespoons butter and the Parmesan and pulse until combined. Transfer to a small bowl and set aside. Wipe out the bowl of the food processor.
  • Pulse the parsley, thyme, sage, celery, egg, bouillon cube, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper in the food processor until very finely chopped and wet. Fold the vegetable mixture into the bread cubes and stir until smooth and pipeable. Transfer to a large pastry bag (or a 1-gallon freezer bag) and cut a 3/4-inch opening at the tip.
  • Turn the cauliflower over, stem-side up, and start piping the filling in between the stalks of the florets until you've used about half of the filling. Use your fingers to push the filling down into the holes of the cauliflower. Fill the rest of the cauliflower with the remaining filling. (Use all the filling, even if it looks like the cauliflower is going to explode. It won't.) Transfer to the prepared baking sheet, stem-side down.
  • Brush the outside of the cauliflower with the remaining 2 tablespoons butter and sprinkle with 1/2 teaspoon salt. Press the Parmesan-breadcrumb mixture evenly over the cauliflower. Bake until the cauliflower is soft and easily pierced with a fork and the breadcrumbs are a deep golden brown, 40 to 45 minutes. Let cool 10 minutes, then cut the cauliflower into wedges and sprinkle with salt to taste.

CAULIFLOWER CASSEROLE WITH STUFFING TOPPING



Cauliflower Casserole with Stuffing Topping image

This is basically cauliflower in a white sauce with stuffing on top - no cheese. Not as rich, but very tasty.

Provided by Whisper

Categories     Cauliflower

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 (10 ounce) packages frozen cauliflower or 2 (10 ounce) packages equivalent fresh cauliflower
3 tablespoons butter or 3 tablespoons margarine
1/4 cup flour
2 cups milk
3/4 teaspoon salt
1/8 teaspoon pepper
1 (8 ounce) package herb stuffing mix (crumbs, not cubes)
1 cup water
1/2 cup butter, melted

Steps:

  • Cook and drain cauliflower.
  • Place in a 2-quart casserole.
  • Melt butter, stir in flour and cook a few minutes, stirring constantly.
  • Remove from heat and blend in milk.
  • Return to stove and bring to a boil, stirring constantly.
  • Simmer until thickened.
  • Add salt and pepper.
  • Pour over cauliflower in casserole.
  • Topping: Combine stuffing mix, water and butter.
  • Spoon on top of casserole, pressing down.
  • Bake at 350 degrees for 30 minutes.

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Top Asked Questions

How to cook cauliflower on the stove top?
Directions In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes. Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more. Add parsley, rosemary, and sage and stir until combined.
What is cauliflower stuffing made of?
This flavorful cauliflower stuffing is made with cauliflower, celery, and portobello mushrooms. Its flavor profile is very close to the real thing! It's ready in about 50 minutes, and the leftovers are just as good as the freshly baked dish. I used to make traditional bread stuffing for Thanksgiving that we all loved.
Can I use riced cauliflower for stuffing?
If you’d like to use riced cauliflower for your stuffing, feel free to do so! I’d add the riced cauliflower after cooking and releasing pressure. After adding the riced cauliflower, stir well and close the lid for 1 minute to allow the cauliflower to warm.
What is the best way to make a cauliflower salad?
Chop up the carrots, mushrooms, and celery and add them to the onion and saute on medium-low for about 5 minutes. (or about 2 cups of any veggies you would like). Add a bag of pre-chopped cauliflower (aka riced cauliflower) or chop up a large head of cauliflower in your food processor and pulse it until it becomes very small.

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