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roasted cauliflower & chestnut stuffing

This recipe was part of the video “vegan stuffing 3 ways” which you can check out below.

 

cauliflower chestnut stuffing
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roasted cauliflower & chestnut stuffing

Have you ever used roasted chestnuts?! They're surprisingly meaty and for a while we thought they would make the perfect addition to a holiday stuffing. So we paired them with one of our favourite veggies, and voila! It totally worked as an amazing savoury stuffing and a something a little different than the usual side on the dinner table.

Course Side Dish
Keyword cauliflower, chestnut, stuffing, thanksgiving
Prep Time 11 minutes
Cook Time 33 minutes
Total Time 44 minutes
Servings 8 servings
Author Lauren Toyota

Ingredients

ingredients for the base:

  • 1 tbsp olive oil
  • 1 C finely chopped leek
  • 3/4 C finely chopped celery
  • 1 finely chopped shallot
  • 2 garlic cloves minced
  • 1 tbsp finely chopped sage
  • 1 tsp finely chopped rosemary
  • 1/2 tsp nutmeg
  • 1/4 tsp sea salt
  • 1/4 tsp ground pepper
  • 1/2 C vegetable stock
  • 1/2 C dried cranberries
  • 1/3 C finely chopped parsley

ingredients for the roasted cauliflower & chestnuts:

  • 1 head of cauliflower
  • 1 C whole roasted chestnuts you can buy in a package
  • 2 tbsp olive oil
  • 1 tsp fresh thyme
  • 1/4 tsp sea salt
  • 1/4 tsp ground pepper

Instructions

  1. Cut cauliflower into bite site florets and roughly chop chestnuts. Toss in olive oil, thyme, sea salt, and ground pepper. Roast in the oven on a baking sheet for 25 mins in an oven pre-heated to 400 F. Flip and toss half way through roasting time.
  2. 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 pepper, and cook for 2 minutes. You may need to reduce the heat to med-low so you don't burn the garlic.
  3. Add in vegetable stock and simmer stirring occasionally for 5 minutes. Then add in dried cranberries and parsley and cook for another 2 minutes. Mix this into the roasted cauliflower and chestnut mixture and serve warm.
  4. You could make this ahead of your holiday dinner and just re-heat it in a dish covered in foil.

Recipe Notes

Be sure to whip up the best vegan gravy to go along with your stuffing! Get our recipe here.

3 comments

  • Jessica 3 years ago

    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!

  • D 2 years ago

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

    • Lauren Toyota 2 years ago

      I mean probably yes!

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