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If you're looking for a hearty, flavorful dish that’s both healthy and satisfying, this Cauliflower Stuffing Casserole is a must-try. Packed with veggies like celery, onion, and mushrooms, and seasoned with dried sage and thyme, it’s a perfect side or main course. The vegetable broth adds a rich depth, making every bite a delight. Plus, it's super easy to whip up and bakes to a golden perfection. Let's get cooking!
The name of the recipe: Cauliflower Stuffing Casserole Recipe
Ingredients:
- 1 head chopped into small florets cauliflower
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cloves minced garlic
- 1 cup sliced mushrooms
- 1 cup vegetable broth
- 1 tbsp olive oil
- 1 tsp dried sage
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the chopped cauliflower, celery, onion, garlic, and mushrooms.
- Drizzle the olive oil over the vegetables and toss to coat.
- Add the vegetable broth, dried sage, dried thyme, salt, and black pepper. Mix well.
- Transfer the mixture to a baking dish and spread it out evenly.
- Bake in the preheated oven for 45 minutes, or until the vegetables are tender and golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
What You Will Need
Read more: Cauliflower and Mushroom Casserole Recipe
What you will need to make Cauliflower Stuffing Casserole
Cauliflower: Provides a hearty base, mimicking traditional stuffing texture while keeping the dish low-carb and nutrient-rich.
Celery: Adds crunch and a fresh, slightly peppery flavor, balancing the richness of other ingredients.
Onion: Brings sweetness and depth, enhancing the overall flavor profile of the casserole.
Garlic: Infuses the dish with a robust, aromatic quality, elevating the savory notes.
Mushrooms: Contributes umami and a meaty texture, making the casserole more satisfying.
Vegetable broth: Keeps the casserole moist and flavorful, tying all the ingredients together.
Olive oil: Ensures the vegetables roast beautifully, adding a subtle richness.
Tools and Instruments Required
What tools/instruments will be needed to make Cauliflower Stuffing Casserole Recipe
- Mixing bowl: Essential for combining all the ingredients evenly before transferring them to the baking dish.
- Baking dish: Necessary for baking the mixture in the oven, ensuring even cooking and a golden-brown finish.
- Knife: Used to chop the cauliflower, celery, onion, and mushrooms into small, uniform pieces.
- Cutting board: Provides a stable surface for chopping vegetables safely and efficiently.
- Oven: Required to bake the casserole at the correct temperature for the specified time.
- Measuring spoons: Ensures accurate measurement of spices and seasonings for consistent flavor.
- Wooden spoon: Useful for mixing the ingredients thoroughly without damaging the vegetables.
Cauliflower Stuffing Casserole Recipe
Ingredients:
Main Ingredients
- 1 head Cauliflower chopped into small florets
- 1 cup Celery chopped
- 1 cup Onion chopped
- 2 cloves Garlic minced
- 1 cup Mushrooms sliced
- 1 cup Vegetable Broth
- 1 tbsp Olive Oil
- 1 tsp Dried Sage
- 1 tsp Dried Thyme
- 1 tsp Salt
- 0.5 tsp Black Pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the chopped cauliflower, celery, onion, garlic, and mushrooms.
- Drizzle the olive oil over the vegetables and toss to coat.
- Add the vegetable broth, dried sage, dried thyme, salt, and black pepper. Mix well.
- Transfer the mixture to a baking dish and spread it out evenly.
- Bake in the preheated oven for 45 minutes, or until the vegetables are tender and golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
Notes:
Read more: Sausage Stuffing Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the cauliflower stuffing casserole as directed but don't bake it.
- Cover the unbaked casserole tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed in the recipe.
Freezing Instructions
- Prepare the casserole but don't bake it.
- Wrap the unbaked casserole tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 2 months.
- When ready to bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes to the baking time if needed.
Using cauliflower instead of bread in stuffing not only makes it gluten-free but also adds a subtle nutty flavor that pairs perfectly with sage and thyme.
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