Cauliflower Stuffing with Rosemary and Sage

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  • Total Time: 1 hrs 10 mins
  • Hands-on Time: 10 mins
  • Makes: 8 servings

Roasted cauliflower and sweet potatoes spiced with traditional rosemary, sage and thyme become a delicious grain-free, lower-carb stand-in for traditional stuffing.



    1. Preheat oven to 375 degrees.

    2. Line 2 large baking sheets with parchment paper.

    3. In a large bowl, combine olive oil, onion, celery, garlic, cauliflower, sweet potato, sage, rosemary, thyme, salt and pepper. Mix until vegetables are evenly coated.

    4. Divide vegetables evenly between baking sheets and spread on parchment in an even layer.

    5. Place in oven and bake for 20 minutes.

    6. Add mushrooms and pecans and roast for an additional 10 minutes, until the entire mixture is a beautiful golden brown.

    7. Transfer to a serving bowl and serve.

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