Talk about a last minute recipe. But this cauliflower stuffing can truly be made moments before needing to be served. It’s super simple to throw together, only 8 ingredients! It’s also oil-free and gluten-free. I know I have a lot of readers that prefer that. I promise it’s still packed full of flavor. Absolutely perfect for a lighter side option this holiday season (or all year round!).
I was inspired to make this after trying a similar version Trader Joe’s released recently. The concept of using cauliflower in place of bread seemed genius to me. Making it nutrient filled and reducing the cooking time in half, compared to traditional stuffing. Of course, bread-based stuffing is legit on it’s own. I think this version is a nice change of pace and it truly has all the flavors you could ever want. I simplified the TJ’s version quite a bit. So if you’ve tried it before, let me know what you think of mine in comparison.
To make your own cauliflower “rice”, break into florets and add to a food processor. Pulse until cauliflower is small and rice-sized. That’s it! You can store in an air-tight container and refrigerate for up to a week. Alternatively you can freeze it for up to 3 months. If you really want to simplify, you can buy it pre-made from most grocery stores. Check the freezer section or packaged produce area.
Don’t forget to serve this up with my mushroom gravy! I shared that yesterday and so many of you have already made it. Wishing you and yours a Happy Holidays! I’m forever thankful for each and every one of my amazing readers. Your support means more to me then I could ever fully express.
I hope you give this recipe a try. Be sure to snap a photo and tag me @PlantPhilosophy on Instagram using the hashtag #PlantPhilosophy so I don’t miss seeing your recreation.
Gluten-Free Cauliflower Skillet Stuffing
Yield 3 1/2 cups
- 12 oz. Cauliflower, riced (about 3 1/2 cups)
- 2 large Carrots, small diced (1 cup)
- 2 stalks of Celery, thinly sliced (1 cup)
- 1 large Shallot, minced (about 1/3 cup)
- 1/3 cup dried Cranberries, chopped
- 1 tsp Poultry Seasoning
- Salt & Pepper, to taste
- Fresh Parsley, to top
- Mushroom Gravy, to top
- In a large skillet over medium heat, sauté shallot, carrots and celery over medium heat for 10 minutes.
- Add seasonings, riced cauliflower and cranberries. Reduce heat to low, mix everything together until envy combined and cover for 6 minutes.
- Taste and adjust seasonings as needed.
- Serve warm, topped with mushroom gravy and fresh parsley.