Cauliflower Stuffing

Ingredients & Substitutions

Here I explain the best ingredients for my cauliflower stuffing recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Cauliflower – I use a big head and chop it into small florets, so they caramelize better in the oven. If you like yours a little crisp-tender, you can leave them bigger. Frozen cauliflower florets work fine, too.
• Aromatics – A.k.a. onions and garlic! They get irresistibly caramelized and are one of my favorite flavors in this cauliflower stuffing.
• Celery – For crunch! Feel free to add other veggies that go well with fall flavors, like celeriac, fennel, carrots, or mushrooms. If you choose to add any root veggies, cut them very small so that they soften by the time the cauliflower does.
• Olive Oil – I love the flavor of olive oil in this, but if you want something richer, butter or ghee works really well too.
• Spices – I keep it classic with , salt, and pepper.
• Herbs & Spices – I use poultry seasoning plus extra dried thyme and ground sage, but both of those are in the seasoning so you could just use more of that if you like. You’ll also need sea salt, black pepper, and fresh parsley to finish. If you prefer to use fresh herbs instead of dried, you can swap in 1/2 tablespoon EACH of fresh thyme, rosemary, and sage.
• Pecans – For a nutty flavor and crunch. I recommend chopping them pretty small, so you get a little in each bite. You can also swap in other nuts, like walnuts or almonds, or skip them if you need it nut-free.

How To Make Cauliflower Stuffing

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Mix and season. In a large bowl, combine the cauliflower, onions, celery, and garlic. Drizzle with the oil, sprinkle on the seasonings, and toss together.
2. Roast until tender. Spread the mixture out on a parchment-lined baking sheet (I use two if it’s crowded). Pop it in the oven and roast until the onions are soft and starting to caramelize, and the cauliflower gets a little golden on the edges.
3. Finish. Sprinkle the cauliflower stuffing with parsley and pecans right onto the pan, give it a stir, and roast a bit longer until the nuts are toasty, the cauliflower is golden, and everything smells amazing.

Recipe Variations

Want to mix things up a bit? Here are a few easy ways to change up this cauliflower stuffing:

• Stuff it inside a turkey – Cook the recipe as written, then stuff it into your turkey (like in this easy turkey recipe). It gets very soft inside the bird, so I only recommend this if you’re into that texture.
• Cauliflower rice – Swap the florets for cauliflower rice. Since it cooks much faster than florets, I prefer to add it to the pan in the last 10 minutes.
• Sausage – Brown your favorite sausage on the stovetop and mix it in with the vegetables before roasting. While you can certainly make this version for Thanksgiving, I particularly love it for a one-dish fall meal on other days.
• Pomegranate – Pomegranate arils are one of my favorite add-ins for a sweet, juicy contrast. Toss them in after baking.

Serving Ideas

If you’re wondering what to serve with it, here are some of my favorite ways to make this cauliflower stuffing part of a full meal:

• Turkey – I usually make my garlic butter turkey or a spatchcock turkey (one of the favorites among my team). If you’re hosting a smaller gathering, try my turkey roll or air fryer turkey breast.
• Comforting Mains – It’s just as good alongside cozy dishes like slow cooker pot roast, sirloin roast, or pork tenderloin. I love how it soaks up all the juices on the plate.
• More holiday Favorites – Drizzle it with gravy, serve it next to my healthy sweet potato casserole and roasted green beans, and don’t forget the sugar-free pecan pie for dessert.