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    Home » Recipes » recipes

    roasted cauliflower & chestnut stuffing

    October 7, 2015 by Lauren Toyota 3 Comments

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    cauliflower chestnut stuffing_hot for food

    Have you ever used roasted chestnuts?! They're surprisingly meaty, and for a while I thought they would make the perfect addition to a holiday stuffing. If you've never cooked them before, now's the perfect chance. I've paired them with one of my favourite veggies, and voila! It totally worked to create this roasted cauliflower & chestnut stuffing. It's something a little different than the usual side dish on the dinner table around the holidays or Thanksgiving.

    This recipe was part of the video "vegan stuffing 3 ways" which you can check out below. It also includes quinoa & apple stuffing, and bread & sausage stuffing!

    cauliflower chestnut stuffing_hot for food

    roasted cauliflower & chestnut stuffing

    Savory roasted cauliflower and chestnuts make this stuffing a little different than the norm and totally scrumptious!
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    Course: Side Dish
    Cuisine: American
    Keyword: cauliflower, chestnut, stuffing, thanksgiving
    Prep Time: 11 minutes minutes
    Cook Time: 33 minutes minutes
    Total Time: 44 minutes minutes
    Servings: 8
    Author: Lauren Toyota

    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.

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    Reader Interactions

    Comments

    1. Jessica

      November 17, 2015 at 1:54 am

      How do you think this would work if you used this to stuff Portobello Mushrooms? I'm thinking of that as an option, but don't want to overcook the stuffing and dry it out, or do you just see this as strictly a side dish. Any advice/thoughts would be much appreciated. Thank you!

      Reply
    2. D

      November 17, 2016 at 4:29 am

      Do you think this would still work if I subbed mushrooms for the chestnuts, and apples instead of cranberries?

      Reply
      • Lauren Toyota

        November 17, 2016 at 9:09 pm

        I mean probably yes!

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