Close up image of cauliflower stuffing in a bowl

Cauliflower Stuffing

Try this instead of a heavy, carb-filled, traditional Thanksgiving stuffing. Serves 5-6.



Olive oil (I like Kyoord)
1 Tbsp unsalted butter (sub vegan butter; I like Miyoko's)
1 garlic clove, chopped
1 brown onion, chopped
2 stalks of celery, chopped
2 carrots, peeled and chopped
1 (24oz) bag cauliflower rice (I like 365)
2 Tbsp fresh rosemary, finely chopped
1 Tbsp fresh sage, finely chopped
3 sprigs of thyme
1⁄4 cup fresh Italian parsley, chopped
1⁄2 cup chicken stock, more as needed
11⁄2 tsp JF Spicy Salt
1⁄4 tsp fresh cracked black pepper


Warm the olive oil in a skillet over medium heat. Add the garlic, brown onion, celery, and carrot; cook until tender - about 7 minutes.

Add the cauliflower and cook down for 8-10 minutes. Season with JF Spicy Salt and fresh cracked black pepper; work in the vegan butter and additional olive oil as needed. Add the rosemary, sage, parsley, thyme, and chicken stock. Raise the heat and cook for another 8-10 minutes. Don't rush the cooking process here, allow this to slightly brown and crisp on the exterior. When you're satisfied with the color, remove from heat and enjoy warm.

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