Cauliflower and Pecan Stuffing

Looking for a great veggie dish to spice up your next holiday meal? Try this delicious cauliflower and pecan stuffing that has all the spice and flavor of fall packed into a healthy side dish for your Thanksgiving meal.

Thanksgiving will be here before you know it, and now is the time to test new recipes that you might want to bring to the table this Fall. I’m sure we all have our own holiday must-haves, and I am all about the side dishes.

This year I wanted to create more balance in our Thanksgiving meal with some vegetarian options. I wanted to come up with a side dish recipe that could be served at a holiday table and have as much flavor, spice and fanfare as all the other dishes being served.

Our cauliflower and pecan stuffing checks all those boxes for a delicious side dish. Unlike some vegetarian dishes that can be a little lackluster, this recipe will not disappoint even the pickiest meat eater at the table.

Cauliflower and Pecan Stuffing

Here is what you need:

Step 1: Clean and dice sweet potato, then dice onion and set aside.

Step 2: Melt 2 tablespoons of butter to frying pan and saute sweet potato and onion till soft.

Step 3: In a large pot add vegetable stock and then add “riced” cauliflower. Cook until it becomes al dente. Then strain cauliflower from stock to a large bowl, cover and let sit.

Step 4: Add to frying pan another tablespoon of butter, the diced apple, chopped pecans, cranberries, and stir until well combined.

Step 5: Then add the coriander, cumin, cinnamon, cayenne and salt. Mix till spices are totally combined.

Step 6: Now add your “riced” cauliflower to mixture cook for another 3-5 minutes or until mixture is warm through.

Step 7: Scoop mixture into bowls and top with some extra chopped pecans and cranberries.

Print

Cauliflower and Pecan Stuffing

This gluten free, vegetarian friendly stuffing is the perfect way to usher in fall!

Course Side Dish

Cuisine American

Keyword Cauliflower and Pecan Stuffing

Prep Time 7 minutes

Cook Time 35 minutes

Total Time 42 minutes

Servings 12 people

Ingredients

• 6-8 cups "riced" cauliflower
• 2 cups vegetable stock
• 3-4 TBSP butter
• 1 large sweet potato peeled and diced
• 1 small onion diced
• 1 large Honeycrisp apple diced
• 1/2 cup pecans chopped
• 1/2 cup dried cranberries
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1 tsp ground cinnamon
• 1/4 tsp ground cayenne pepper
• 1 tsp salt

Instructions

1. Clean and dice sweet potato, then dice onion and set aside.
2. Melt 2 tablespoons of butter to frying pan and saute sweet potato and onion till soft.
3. In a large pot add vegetable stock and then add "riced" cauliflower. Cook until it becomes al dente. Then strain cauliflower from stock to a large bowl, cover and let sit.
4. Add to frying pan another tablespoon of butter, the diced apple, chopped pecans, cranberries, and stir until well combined.
5. Then add the coriander, cumin, cinnamon, cayenne and salt. Mix till spices are totally combined.
6. Now add your "riced" cauliflower to mixture cook for another 3-5 minutes or until mixture is warm through.
7. Scoop mixture into bowls and top with some more chopped pecans and cranberries.

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