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Cauliflower Stuffing

Total Time

Prep: 20 min. Cook: 30 min.


12 servings

This cauliflower stuffing is the vegan substitute you've been looking for. It's perfect for the holidays. —Susan Hein, Burlington, Wisconsin
Cauliflower Stuffing Recipe photo by Taste of Home


  • 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


  1. 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

3/4 cup: 64 calories, 5g fat (1g saturated fat), 0 cholesterol, 301mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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