Vegetarian Cauliflower Cornbread Stuffing

Vegetarian Cauliflower Cornbread Dressing with Mushrooms_

Vegetarian Cauliflower Cornbread Stuffing

This flavorful and moist vegetarian cauliflower cornbread dressing is packed full of vegetables and tastes so comforting without weighing you down. This healthy Thanksgiving side dish is sure to be a hit with vegetarians and meat-eaters alike!

Course Side Dish

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 229kcal

Author Min | MJ and Hungryman

Ingredients

5 cups of 1 inch cubes of cornbread (can make your own or use premade)
2 tablespoons butter
2 cups coarsely chopped cauliflower (or use store-bought cauliflower rice)
1 teaspoon poultry seasoning
3 garlic cloves, minced
1 cup chopped yellow onion
8 ounces mushrooms, chopped
1 cup diced celery
1 cup corn kernels (frozen or fresh)
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 cup low-sodium vegetable stock
2 eggs
½ cup buttermilk (optional)

Instructions

Preheat oven to 350 degrees Farenheit. Butter 9x13 inch baking dish and set aside.
Spread cornbread evenly onto a baking sheet and bake, tossing occasionally, until dry but not hard, about 10-15 minutes. Cool. Set aside in a large mixing bowl.
Melt butter in a large skillet over medium-high heat. Add garlic, onion, celery and cook unti lightly golden brown, about 10 minutes.
Stir in corn, cauliflower, mushrooms, poultry seasoning, sage, and parlsey. Cook for another 3-5 minutes. Season with salt and pepper. Add mixture to the bowl with cornbread (make ahead tip: cover and refrigerate overnight).
In another bowl, whisk together stock, eggs, and buttermilk (if using). Pour over the dressing mixture and combine well.
Pour into prepared baking dish and bake for 30-35 minutes.

Notes

If using fresh cauliflower: wash, remove core and leaves, chop into florets. Working in batches, pulse florets in a food processor or blender until the pieces are the size of a grain of rice (do not over-process!). Pour 2 cups in a large bowl and toss with poultry seasoning.

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