Roasted Cauliflower & Chestnut Stuffing

Roasted Cauliflower & Chestnut Stuffing Recipe

By Hot For Food

🔪Prep Time: 11 minutes

👩‍🍳Cook Time: 33 minutes


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


1Preheat oven to 400°F.

2Cut 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.

3Meanwhile, 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.

4Add 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.

5You could make this ahead of your holiday dinner and just re-heat it in a dish covered in foil.

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