Cauliflower Stuffing with Cranberries and Pecans - Vegan
The Festive Cauliflower Cranberry Pecan Stuffing brings a colorful and healthy twist to traditional holiday meals. With vibrant cauliflower, tart cranberries, and crunchy pecans, this dish is as pleasing to the eyes as it is to the palate. Fresh herbs enhance the aroma and flavor, making it a standout side for Thanksgiving or any festive gathering.
Ingrédients
- 1 large head of cauliflower, chopped into florets
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 large celery stalks, diced
- 2 cloves garlic, minced
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable broth
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat.
- Add the chopped onion and celery, sauté for about 5 minutes until softened.
- Stir in the garlic and cook for an additional 1 minute.
- Add the cauliflower florets to the skillet, cooking for about 8-10 minutes until lightly browned.
- Mix in the dried cranberries, chopped pecans, fresh sage, thyme, sea salt, and black pepper.
- Pour the vegetable broth over the mixture and stir well to combine.
- Transfer the mixture to a baking dish and bake in the preheated oven for 25-30 minutes or until the cauliflower is tender.
- Remove from the oven and sprinkle with fresh parsley before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 180kcal | Carbohydrates: 18g | Protéines: 4g | Fat: 12g | Sucre: 8g
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