This cauliflower stuffing is the vegan substitute you've been looking for. It's perfect for the holidays. —Susan Hein, Burlington, Wisconsin
Total TimePrep: 20 min. Cook: 30 min.
- 1/4 cup olive oil
- 2 large carrots, chopped
- 2 celery ribs, chopped
- 1 large onion, chopped
- 2 small heads cauliflower, chopped (about 10 cups)
- 1 cup sliced fresh mushrooms
- 1-1/4 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 cup vegetable broth
- 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
- 1 teaspoon rubbed sage
- In a Dutch oven, heat oil over medium heat. Add carrots, celery and onion. Cook and stir until crisp-tender, about 10 minutes. Add cauliflower, mushrooms, salt and pepper; cook and stir for 5 minutes. Stir in broth, rosemary and sage. Bring to a boil; reduce heat. Simmer, covered, until vegetables are just tender, 10-12 minutes.