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roasted cauliflower & chestnut stuffing

roasted 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

roasted cauliflower & chestnut stuffing_hot for food

cauliflower chestnut stuffing_hot for food
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Print Recipe

roasted cauliflower & chestnut stuffing

Savory roasted cauliflower and chestnuts make this stuffing a little different than the norm and totally scrumptious!

Course Side Dish
Cuisine American
Keyword cauliflower, chestnut, stuffing, thanksgiving
Prep Time 11 minutes
Cook Time 33 minutes
Total Time 44 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 tbsp olive oil
  • 1 tsp fresh thyme
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper

stuffing

  • 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 ground nutmeg
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/2 C low-sodium vegetable stock
  • 1/2 C dried cranberries
  • 1/3 C finely chopped parsley

Instructions

  1. Preheat oven to 400°F.

  2. 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.

  3. 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.

  4. 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.

  5. 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 the recipe here.

3 comments

  • Jessica 4 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 3 years ago

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

    • Lauren Toyota 3 years ago

      I mean probably yes!

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