Ingredients

The following ingredients have 8 Servings
  • 1 medium head cauliflower (cut into bite size pieces (2 lb. whole, 1 lb. after trimming))
  • 1 medium onion (chopped (6 oz))
  • 1/2 cup thinly sliced celery
  • 1 tablespoon minced fresh garlic
  • 6 tablespoons unsalted butter (melted)
  • 2 teaspoons Diamond Crystal kosher salt (divided (or 1 teaspoon fine salt))
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 2 Portobello mushrooms (chopped (10 oz))
  • Olive oil spray
  • 2 tablespoons chopped parsley (for garnish)

Instruction

  • Preheat your oven to 450 degrees F. Line a large rimmed baking sheet with high-heat-resistant parchment paper or nonstick foil.
  • In a large bowl, stir together the chopped cauliflower, onion, celery, and garlic. Toss with the melted butter, 1 teaspoon kosher salt, black pepper, thyme, and sage.
  • Spread the cauliflower mixture on the prepared baking sheet. Roast for 15 minutes.
  • Remove the pan from the oven. Add the chopped mushrooms, stirring them into the mixture. Sprinkle with the remaining teaspoon of salt and lightly spray with olive oil.
  • Return the pan to the oven and roast until the stuffing is browned, 10-15 more minutes.*
  • Garnish the dish with chopped parsley and serve.