This simple and delicious cauliflower cranberry sage stuffing will make you forget about the real stuff. It combines earthy flavors, is creamy and salty and sweet. It’s ideal for those who follow a vegan, real food, paleo and whole 30 lifestyle.
It’s strangely quiet in the house. The gentle gurgling of the dishwasher and my dog’s rhythmic breathing are the only noises cutting through the silence. I haven’t been home alone in a good while. I’m conflicted between all the things I’d like to do. Having a good chunk of alone time feels unfamiliar. So much I want to do, yet I find myself utterly stuck as part of me just wants to lay on the couch and stare at the ceiling for a while. Alone time that doesn’t demand anything of me is foreign.
Since I became a parent, especially a parent of two kids 3 years apart, I started functioning on a different level. A level I never thought was possible pre-kids. It’s being on all the time. I don’t mean constantly doing things, I mean my radar is always on.
Seeing the stuffed animal that is about to trip my daughter as she’s walking backwards. Picking up the shirt my son left on the floor as he’s running around dancing because hardwood floors and cloth of any kind, don’t mix. That type of stuff. Inevitably, I find myself consistently planning, predicting and trying to prevent. But this only strikes me in moments of solitude.
I also realized I adapt relatively well to chaos, maybe even thrive on it subconsciously. In a way it drives and motivates me to keep moving to get things done. After all, that’s what I know 95% of the time.
This recipe was created on a day when things were nothing short of chaos. But I was determined to make it despite the madness around me, and hoped it would turn out as I had envisioned. Sure enough it did. It’s a simple recipe that can easily be made in the bustle of Thanksgiving.
Tips for making fantastic cauliflower cranberry sage stuffing
Thanksgiving can be a stressful time but no need to stress with just a little planning.
Do you have to make cauliflower rice from scratch?
You definitely don’t! If you’re a purist, my suggestion would be to make your cauliflower ahead as it will save you a good amount of time. Here are instructions for how to do it. But if you’re really strapped for time, you can always use frozen as that will make your life a lot easier. I do it quite often!
Can you use an alternative to onion?
Yes, if you don’t love onion, you can use 1 medium leek and it will add a milder flavor to the cauliflower stuffing.
Can you use dried herbs instead of fresh?
Yes, but not but yes. The typical rule is to use 1/3 less if you’re using dried herbs, but I find the fresh herbs really add a certain earthiness and flavor to the stuffing that you may not get from dried herbs. But if you’re struggling to find fresh herbs, especially at the last moment, try to find quality dried herbs.
Does the broth matter?
Yes, it does. Try looking for a good quality broth that’s reduced in sodium. You want to have full control over the amount of salt, so I always recommend using low sodium broth. And if you’re vegan, go for vegetable broth.
Can you make this for a larger group?
Absolutely! If you’re going to feed a lot of people just double up on the recipe and make sure you’re using the largest pan available.
If you’re following a paleo way of eating or are gluten free, this is going to be a nice alternative for your Thanksgiving table. The vegetables work exceptionally well with the sweetness of the cranberries and the earthy taste of sage. It will not disappoint.
cauliflower cranberry sage stuffing
Prep time: 5 minutes
Cooking time: 25-30 minutes
4 cups frozen cauliflower rice or 1 head cauliflower (Find the recipe for caulirice here)
3 large carrots cut into small pieces
1 medium onion diced
2 stalks celery diced
1/2 pint mushrooms diced
1 tsp sage, finely chopped
1 tsp fresh thyme, finely chopped
1/4 tsp rosemary, finely chopped
3 tbsp dried cranberries
1/4 cup low sodium bone broth or regular low sodium broth
1/2 tsp salt divided
1/4 tsp pepper
laget heavy frying pan
Heat pan on medium. Add olive oil, carrots, celery, onion, 1/4 tsp salt and cook until veggies are soft – about 6-8 minutes.
Next add mushrooms, caulirice, herbs and cranberries. Cook for 2 minutes until incorporated. Add broth and simmer for 15 minutes until all vegetables have softened.
Add cranberries and serve right away.
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