roasted cauliflower & chestnut stuffing | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2015/10/07/roasted-cauliflower-chestnut-stuffing/

Have you ever used roasted chestnuts?! They’re surprisingly meaty, and for a while I thought they would make the perfect addition to a holiday stuffing. If you’ve never cooked them before, now’s the perfect chance. I’ve paired them with one of my favourite veggies, and voila! It totally worked to create this roasted cauliflower & chestnut stuffing. It’s something a little different than the usual side dish on the dinner table around the holidays or Thanksgiving.

This recipe was part of the video “vegan stuffing 3 ways” which you can check out below. It also includes quinoa & apple stuffing, and bread & sausage stuffing!

roasted cauliflower & chestnut stuffing

Savory roasted cauliflower and chestnuts make this stuffing a little different than the norm and totally scrumptious!

Ingredients

roasted cauliflower & chestnuts

1 head of cauliflower1 C whole roasted chestnuts (you can buy in a package)2 tbsp olive oil1 tsp fresh thyme1/4 tsp sea salt1/4 tsp ground black pepper

stuffing

1 tbsp olive oil1 C finely chopped leek3/4 C finely chopped celery1 finely chopped shallot2 garlic cloves, minced1 tbsp finely chopped sage1 tsp finely chopped rosemary1/2 tsp ground nutmeg1/4 tsp sea salt1/4 tsp ground black pepper1/2 C low-sodium vegetable stock1/2 C dried cranberries1/3 C finely chopped parsley

Instructions

Preheat oven to 400°F.Cut 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.Meanwhile, 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.Add 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.You could make this ahead of your holiday dinner and just re-heat it in a dish covered in foil.

Notes

Be sure to whip up the best vegan gravy to go along with your stuffing! Get the recipe

The post roasted cauliflower & chestnut stuffing appeared first on hot for food by Lauren Toyota.

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