top of page

Cauliflower & wild rice stuffing

This is an excellent recipe by Brian Patton published in a VegNews Thanksgiving Cookbook.

I added a few notes in italic.


Ingredients (serves 8):

* 1 tablespoon vegan butter, plus more for greasing casserole dish (I use olive oil instead)

* 1 /2 cup diced carrot

* 1 /2 cup diced celery

* 1 /2 cup diced onion

* 1 /2 teaspoon salt

* 1 /4 teaspoon pepper

* 2 cups chicken-style stock (I use Better Than Bouillon No Chicken)

* 4 sprigs fresh sage

* 4 sprigs fresh thyme

* 2 sprigs fresh rosemary

* 8 garlic cloves, smashed

* 1 teaspoon ground fennel seed

* 6 cups day-old baguette cubes (see “Chef’s Tips”)

* 1 /2 cup cooked and cooled wild rice

* 3 cups cauliflower florets

* 2 tablespoons chopped fresh Italian parsley


Instead of using a saucepan, a mixing bowl, and a casserole dish, I do everything in one big Dutch oven.


1. Into a medium saucepan over medium heat, melt butter and add carrot, celery, onion, salt, and pepper. Cook for 4 minutes or until tender. Add stock, sage, thyme, rosemary, garlic, and fennel. Simmer over medium-low heat for 8 minutes. Discard garlic cloves and herb stems, and set aside. (I like to save the garlic to use in another dish :)


2. Preheat oven to 375 degrees. Into a large mixing bowl, add baguette cubes, wild rice, cauliflower, parsley, and stock mixture. Mix to combine and let rest for 5 minutes to allow bread to absorb liquid.


3. Rub a thin layer of butter on inside of a casserole dish. Pour stuffing into dish and spread out evenly. Bake for 40 minutes, remove from oven, and let rest 10 minutes. Serve immediately.


Bon appétit!

30 views

Recent Posts

See All

Comments


bottom of page