Cauliflower Stuffing

Print Recipe
CategoryAppetizers & Sides, Holiday, SHAPE Certified, Vegetarian
Cook Time30 minutes
Total Time30 minutes
Servings (adjust as needed)4


  • 1 cup celery, diced
  • 1/2 cup onion, chopped
  • 3/4 cup broth, divided chicken or vegetable
  • 4 cups Cauliflower rice or florets, diced
  • 2 cups zucchini, diced
  • 1 cup mushrooms, chopped
  • 2 tsp Celtic sea salt
  • 1 tsp black pepper
  • 1 tsp granulated garlic
  • 1/4 cup fresh parsley, chopped
  • 2 Tbsp dried rosemary
  • 1 tsp rubbed sage
  • 2 tsp arrowroot powder
  • white pepper, to taste


  • In a large saucepan over medium heat, add celery, onion and 1/4 cup of broth. Sauté until onions are translucent.
  • Add 1/4 cup broth, cauliflower, zucchini and mushrooms and season with salt, pepper, garlic, rosemary and sage. Cook uncovered until tender, about 10-15 minutes.
  • Add remaining broth (saving 2 Tbsp) and stir to combine.
  • In a small bowl, mix arrowroot with remaining 2 Tbsp broth to make a slurry. Add slurry to vegetables and simmer uncovered until softened, about 15 minutes.
  • Finish with salt and white pepper to taste.


1 serving = 2 cups vegetables
Chef's Tip:  Poultry seasoning can be used in place of parsley, rosemary and sage.