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Roasted Cauliflower Stuffing with Sourdough Bread in Serving Dish on Wooden Serving Board | Vitacost.com/blog
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Roasted Cauliflower & Sourdough Bread Stuffing
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 
Servings: 8
Calories: 178 kcal
Ingredients
  • 4 Tbsp. butter
  • 3 Tbsp. olive oil
  • 1 onion chopped
  • 2 large carrots peeled and roughly chopped
  • 3 celery stalks roughly chopped
  • 1 head cauliflower chopped into medium-size pieces
  • 1 8 oz. pkg. baby portabella mushrooms quartered
  • ½ cup fresh Italian parsley chopped
  • 2 Tbsp. fresh rosemary chopped
  • 1 Tbsp. fresh sage chopped
  • 1 cup vegetable stock
  • 3 cups toasted sourdough bread
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 425 degrees F.
  2. In cast iron skillet or Dutch oven, drizzle olive oil over cauliflower and mushrooms and roast in oven until cauliflower is golden, around 15 minutes.
  3. In frying pan over medium heat, melt butter and sauté onion, carrot and celery until soft.
  4. Add cauliflower and mushrooms and cook 5 minutes, stirring.
  5. Push vegetables to one side and add herbs to the other. Cook herbs slightly, until fragrant.
  6. Stir in stock and cook 10 minutes on medium heat.
  7. Add toasted bread and mix with remaining liquid and vegetables.
Recipe Notes

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Nutrition Facts
Roasted Cauliflower & Sourdough Bread Stuffing
Amount Per Serving
Calories 178 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g25%
Trans Fat 1g
Cholesterol 16mg5%
Sodium 264mg11%
Potassium 468mg13%
Carbohydrates 15g5%
Fiber 3g12%
Sugar 4g4%
Protein 4g8%
Vitamin A 3226IU65%
Vitamin C 42mg51%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.