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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!


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