This satisfying recipe is not your mama’s usual bread stuffing. It checks the boxes for so many dietary and nutritional needs—free of gluten, dairy, eggs, soy and nuts. Plus, it’s low-carb, paleo, keto and vegan. Surprise! Paleo and keto can easily be meat-free too. Roasted cauliflower is the stand-in for bread with herbs and spices delivering holiday flavors.
You can make this recipe 2 to 3 days in advance. Prepare it through step 2, place roasted vegetables in a 2-quart baking dish and refrigerate. Then complete the recipe on the day you’re serving it. Add 10 minutes to baking time to accommodate chilled ingredients.
Sueson Vess is a professional chef and food coach. She is author of Special Eats.Yields 10 servings
- 1 large head raw cauliflower, cut into 1-inch florets (about 8 cups before roasting)
- 2 cups diced celery
- 1 cup diced yellow, red or white onion (1 medium onion)
- 1 cup sliced leeks (1 leek, white part only)
- 1/3 cup avocado oil, grapeseed oil, melted butter or ghee, more for greasing pan
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 cup fresh parsley, minced
- 2 tablespoons minced fresh sage
- 1 tablespoon fresh thyme
- 1/8 teaspoon cayenne pepper
- 1/4 cup gluten-free vegetable broth or chicken broth
1Preheat oven to 425°F. Line 2 rimmed baking sheets with parchment paper.
2In a large bowl, stir together cauliflower florets, celery, onion and leeks. Toss with oil, sea salt and pepper. Spread mixture in a single layer on prepared baking sheet and roast in preheated oven 20 minutes, stirring after 10 minutes, until cauliflower and onions start to brown.
3Reduce oven temperature to 375°F. Lightly grease a 2-quart baking dish.
4Place roasted vegetables in prepared baking dish. Stir in parsley, sage, thyme and cayenne pepper. Add broth and stir to combine.
5Place in preheated oven and bake, covered, 15 minutes.