Roasted Cauliflower Stuffing
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5 from 4 votes

Roasted Cauliflower Stuffing (Gluten Free)

Roasted Cauliflower serves as the base for a stuffing flavored with all the traditional seasonings found in a bread stuffing.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Appetizer/Side
Cuisine: American
Servings: 8
Calories: 150kcal
Author: Stephanie


  • 1 medium cauliflower head
  • 2 tbsp. olive oil
  • 4 tbsp. butter *
  • 1 medium yellow onion
  • 2 celery stalks
  • 3 cloves garlic minced
  • 8 ounces baby bella mushrooms sliced
  • 2 tbsp. fresh chopped parsley
  • 1 tsp. dried sage
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried rosemary
  • 2 1/2 cups vegetable broth
  • salt & pepper to taste


  • Preheat oven to 400 degrees and line large baking sheet with parchment paper.
  • Meanwhile break cauliflower into bite sized florets, rinse, & pat dry.
  • Add cauliflower to mixing bowl, along with olive oil, salt & pepper to taste. Toss together gently.
  • Spread evenly on baking sheet & roast in preheated oven 15-20 minutes till lightly browned.
  • Remove cauliflower from oven and set aside. 
  • Reduce oven temperature to 350 degrees.
  • Meanwhile melt butter in skillet on stove top over medium heat.
  • Add diced onion, diced celery, & minced garlic cloves. Cook about 7-8 minutes.
  • Then add sliced baby bella mushrooms, parsley, sage, thyme, & rosemary and cook another 1-2 minutes.
  • Add roasted cauliflower to veggie mixture along with the vegetable broth.
  • Return to the oven and bake an additional 25-30 minutes.
  • Remove from oven & serve immediately.


*Vegan option: use 2 tbsp. of olive oil in place of butter for sauteing veggies.
Can be made ahead and store covered in fridge for up to 5 days. 
Can garnish with additional chopped parsley.


Calories: 150kcal