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.