Cauliflower Sage Vegan Gluten Free Stuffing
This allergy-friendly stuffing is incredible in the cooler weather, for the holidays and is so easy to make.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 to 12
- 1 large head cauliflower, cut into florets
- 1 (5.5oz) pack Way Better Blue Tortilla Chips
- 1 1/2 teaspoons dried sage
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 4 cups vegetable broth
- 1/4 cup extra-virgin olive oil
- 2 cups diced red onion
- 2 tablespoons minced garlic (6 cloves)
- 1 tablespoon Celtic sea salt, plus more to taste
- 2 cups diced celery
- 2 cups diced carrot
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1/3 cup pure maple syrup
- 2 teaspoons apple cider vinegar
- 4 cups roughly chopped raw almonds
- 1 cup finely chopped flat-leaf parsley
- Throw the cauliflower florets into your food processor, and pulse until the consistency of rice. Set aside.
- Throw the tortilla chips into the food processor, and pulse until roughly chopped.
- Grind the sage, rosemary, thyme, and marjoram in a spice grinder or coffee grinder, and steep in the vegetable broth.
- In a large saucepan over medium-high heat, sauté the olive oil, onions, and garlic with 1/4 teaspoon of the salt for about 5 minutes until soft and translucent. Add in the celery and carrots, and sauté for 5 minutes until softening.
- Stir in the cauliflower, corn chips, vegetable broth/herb mixture, 2 teaspoons of salt, and the 1/2 teaspoon of pepper, increase the heat to high, and bring the mixture to a boil. Reduce the heat to medium, and simmer, stirring periodically for about 30 minutes until the liquid has reduced and the mixture has the consistency of cooked oatmeal.
- Remove from the heat, and stir in the maple syrup, apple cider vinegar, almonds, parsley, and remaining 3/4 teaspoon of the salt until well combined.
- Season with salt and pepper to taste, and serve family style.