Go Back
+ servings
Print Recipe
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!

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


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


  • 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


  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.