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Swap carb-heavy bread for cauliflower in this simple, delicious, low-carb vegan cauliflower stuffing! It’s gluten-free, grain-free, paleo, keto, vegan, and loaded with veggies!
Table of contents
Flavor-packed low-carb Mushroom and Cauliflower Stuffing
I’ll admit, I love regular bread stuffing. A lot. However, it weighs heavily in my tummy during the holiday when there’s a table of delicious food to make room for. I also often share the holidays with several guests who are gluten-free or otherwise can’t consume bread. That’s where delicious vegan, gluten-free, keto, paleo, and bread-free cauliflower stuffing comes in!
By swapping out the bread for cauliflower, this crowd-pleasing keto stuffing makeover is far lighter (both in calories and carbs) yet still packed with flavor. It’s also super comforting with the addition of poultry seasoning and plenty of vegan butter (or a paleo-friendly fat) for richness. As it fits many dietary requirements, everyone can enjoy it, too, and what’s Thanksgiving without stuffing?
Preparing this vegan stuffing is super simple too. Just chop the veggies, toss them with the seasonings and vegan butter (or oil), and roast everything on a sheet pan in a high-heat oven until tender and lightly caramelized. Using just one pan (two, if they’re small) and a bowl = easy clean-up, too!
The Ingredients
This cauliflower stuffing recipe is made entirely of common veggies and simple pantry basics.
- Cauliflower: Use one medium head of cauliflower. Check FAQs for info on using frozen cauliflower. This is the base for this cauliflower stuffing recipe, soaking up all the surrounding flavors and acting like the bread.
- Mushrooms: I used baby Bella mushrooms this time, but you can experiment with other mushrooms (portobello, cremini, white button, etc.).
- Celery: Feel free to omit it if you aren’t a fan of celery or substitute it with leek.
- Onion: I use yellow onion, though white onions or shallots will also work.
- Garlic: Adjust the amount to preference. Use garlic powder in a pinch, but fresh is best.
- Vegan butter: Use your favorite vegan butter for richness and flavor in the cauliflower dressing. Coconut oil or olive oil would also work (and are paleo) but lack the same rich flavor.
- Parsley: For extra color, flavor, and freshness in this homemade vegan stuffing.
- Poultry seasoning: While it has poultry in its name, this seasoning is usually 100% vegan and packed with flavor.
- Salt & black pepper: Season to taste (optional).
What Else Could I Add to Cauliflower Stuffing?
- Carrots: Finely chopped carrots would complete a mirepoix base (celery, onion, and carrot) for extra depth of flavor and color, to the vegan cauliflower stuffing.
- Leek: Finely sliced leek is packed with flavor and a delicious addition to this vegetarian stuffing. You could also use it as a milder onion substitute.
- Cranberries: Cauliflower stuffing with cranberries is delicious. You could soak them in hot veg broth, so they plump up if preferred.
- Herbs: Cauliflower is a flavor magnet, so feel free to add extra flavor depth with fresh (or dried) herbs. I.e., rosemary, sage, thyme, etc.
To hit the notes of regular bread stuffing, I recommend combining thyme and sage (about ½ tsp each).
- Pecans: Sprinkle chopped pecans into the vegan Thanksgiving stuffing in the last few minutes of baking so they don’t burn. For a nut-free version, use shelled pumpkin seeds or sunflower seeds.
- Vegan sausage: Chop into small pieces and cook according to the package instructions (i.e., add to the oven with 15-20 minutes of baking time left).
- Nutritional yeast: For a savory, nutty, ‘cheesy’ flavor. Add a generous pinch and increase to taste.
How to Make Vegan Cauliflower Stuffing?
This vegan stuffing recipe takes less than 15 minutes to prepare from start to finish and follows just 5 simple steps.
- 1) First, preheat the oven to 450F/230C, and line a large baking sheet (or two smaller ones) with parchment paper or a silicone mat.
- 2) Meanwhile, rinse and chop the cauliflower into ½-inch florets, slice the celery into pieces around 1/4-inch thick, and slice the mushrooms and onion.
- 3) Combine the chopped vegetables with the garlic, melted vegan butter, and seasoning, and toss well until everything is evenly coated.
- 4) Spread the ingredients in a single layer on the baking sheet/s and bake on the middle rack for 20 minutes. Then, remove it from the oven, stir in the parsley, and bake for a further 15 minutes, or until the vegetables are tender and lightly caramelized. Optionally season with salt and pepper when serving – enjoy!
For more caramelized veggies, increase the baking time slightly. Alternatively, switch on the broiler for a few minutes.
FAQs
Absolutely. Start by sautéing the onion and celery in some of the melted vegan butter for several minutes until translucent. Then add the mushrooms, cauliflower, garlic, and seasoning, and cook until the mushrooms release their excess liquid and the veggies caramelize. Add ¼ cup of veg broth. Continue to cook until the liquid has been absorbed. Optionally broil at the end for a crispier top.
I haven’t used frozen cauliflower florets, though I imagine the texture won’t be the same. If you want to, let them thaw first and cut them down to size.
That should work, though it will affect the baking time, so keep an eye on it. Rice cauliflower stuffing might work best when cooked on the stovetop.
Top Recipe Tips and Notes
- Slice the veggies evenly: That way, they’ll bake evenly.
- To save time: You can purchase pre-sliced mushroom, mirepoix mixture, and cauliflower florets and minimize the prep time to just a few minutes! A mandoline can help speed up chopping done at home.
- For more caramelization: Be careful not to overcrowd the pan. The veggies need airflow to crisp up and caramelize rather than just steam and soften.
- For a crispier top: Broil the vegetarian stuffing for a few minutes at the end of the cooking process.
Storage Recommendations
Make ahead/store: You can prepare this low-carb stuffing up to 4 days in advance and reheat it on the day (though I recommend under-baking it by 5-10 minutes as it will continue to cook when you reheat it). The same goes for storing leftovers – keep them covered or in an airtight container in the fridge for 4-5 days.
Freeze: Allow it to cool and store in a Ziplock/Stasher bag for up to 4 months. Thaw in the fridge overnight before reheating.
Reheat: Transfer the vegan stuffing to an oven-safe dish and bake it for 20-30 minutes at 350F/175C. For smaller portions, you can reheat it, covered, using a microwave at 50% power.
Serving Suggestions
This vegan gluten-free stuffing is perfect for adding to your Thanksgiving table and will pair wonderfully with other Thanksgiving sides, like easy vegan mushroom gravy, crispy green bean fries, roasted Brussels sprouts with crnaberries etc.
However, as it’s also just a delicious veggie side dish, you can serve this with many meals for extra nutrients and flavor!
More Vegan Side Dishes
- Spicy Sugar Snap Peas with Horseradish
- Glazed Carrots
- Crispy Garlic Baked Potato Wedges
- Grilled Pineapples
If you try this simple low-carb, vegan cauliflower stuffing recipe, I’d love to know what you think in the comments below. I’d also really appreciate a recipe card rating!
Photos by Alfonso Revilla
The Best Cauliflower Stuffing
Ingredients
- 1 head of cauliflower, cut up into ½-inch florets
- 2 ribs of celery, sliced
- 8 ounces of sliced baby bella mushrooms
- 1 small onion, diced
- 2 small garlic cloves, minced
- ¼ cup of vegan butter, melted
- 2 teaspoons of poultry seasoning
- ¼ cup of parsley leaves, minced
- Salt and pepper, to taste (optional)
Instructions
- Preheat the oven to 450 degrees F. Line a large baking sheet (or two smaller sheets) with parchment paper or a silicone mat.
- Combine the cauliflower, celery, mushrooms, onion, garlic, vegan butter, and poultry seasoning in a large bowl. Toss until all the ingredients are evenly coated.
- Place them in a single layer on the baking sheet(s) and bake on the middle rack for 20 minutes. Remove from the oven, stir in the parsley, and bake for 15 minutes, or until the cauliflower and veggies are tender.
- Season with salt and pepper when serving.
Notes
- Slice the veggies evenly: That way, they’ll bake evenly.
- To save time: You can purchase pre-sliced mushroom, mirepoix mixture, and cauliflower florets and minimize the prep time to just a few minutes! A mandoline can help speed up chopping done at home.
- For more caramelization: Be careful not to overcrowd the pan. The veggies need airflow to crisp up and caramelize rather than just steam and soften.
- For a crispier top: Broil the vegetarian stuffing for a few minutes at the end of the cooking process.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Awesome cauliflower stuffing recipe! Full of flavor and very easy to make! Thanks!
I love this stuffing. Different and delicious. A new favorite recipe I will make often
So glad you enjoyed this tasty stuffing!
The cauliflower stuffing was easy to prepare and had a lot of flavor. Certainly going to prepare it more often
I love swapping out bread for this healthy tasty alternative. Great idea! Great recipe.
This cauli stuffing is so good!