Cauliflower Stuffing with Celery and Mushrooms

This flavorful cauliflower stuffing is made with cauliflower, celery, and portobello mushrooms. Its flavor profile is so close to the real thing!

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 111kcal

1 cauliflower medium head, cut into bite-size pieces; 2 pounds whole, 1 pound after trimming
1 onion medium, chopped; 6 ounces
½ cup celery thinly sliced
1 tablespoon garlic minced
6 tablespoons unsalted butter melted
2 teaspoons Diamond Crystal kosher salt divided; or 1 teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried sage
2 Portobello mushrooms chopped; 10 ounces
Olive oil spray
2 tablespoons parsley chopped, for garnish

Preheat the oven to 450°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper or nonstick foil.
In a large bowl, combine the chopped cauliflower, onion, celery, and garlic. Toss with the melted butter, half the kosher salt, black pepper, thyme, and sage.
Spread the cauliflower mixture on the prepared baking sheet. Roast it for 15 minutes.
Remove the pan from the oven. Add the chopped mushrooms, stirring them into the mixture. Sprinkle the dish with the remaining salt and lightly spray it with olive oil.
Return the pan to the oven and roast until the stuffing is browned, 10-15 more minutes. Garnish with chopped parsley and serve.

To promote browning, if your pan is broiler-safe and you use foil (not parchment), you can roast the veggies for just 10 minutes and then broil them 6 inches below the heating element (not directly below) for 2-3 more minutes.
I use quite a bit of butter in this recipe - 6 tablespoons. It's delicious, of course, and I don't find it excessive for 8 people (that's less than a tablespoon per person). But if you prefer, you could try using just 4 tablespoons. You can also use olive oil instead of butter. It's very good, although personally, I'm partial to butter.
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them covered in the microwave or uncovered in a 350°F oven.