11/11/2025
Breadless Stuffing
Serves 4 (approx. 8 IP cups of veggies per recipe, approx. 2 IP cups per serving)
Ingredients
1 medium sized head cauliflower (approx. 2 lbs.), cut into small florets
1/2 lb. (brown) mushrooms, diced
1 cup celery, diced 1 cup leek, diced
4 cloves garlic, minced
1 1/4 tsp fresh sage, minced
1 tsp fresh rosemary, minced
1 1/4 tsp fresh thyme, minced
1 tsp fresh marjoram, minced
2 tbsp extra virgin olive oil, divided*
Salt and Pepper, to taste
Note: IP approved non-stick spray can be substituted as needed
Directions
Preheat oven to 425ºF
Spread cauliflower florets onto a baking sheet, drizzle with 1 tbsp olive oil, season with salt and pepper, toss to coat evenly, place into preheated oven for 15 minutes, without stirring. After 15 minutes, add the diced mushrooms to the cauliflower, stir to distribute evenly, and roast for an additional 20 minutes, stirring occasionally. While the cauliflower and mushrooms are roasting, heat remaining 1 tbsp olive oil over medium heat, add celery and sauté for 5-7 minutes, stirring frequently. Then add the leek and garlic, sautéing for another 10 minutes, again, stirring frequently (add a little extra olive oil, non-stick spray, or a tbsp of chicken broth if veggies are too dry). Next, stir in fresh herbs and cook for and additional 1 minute. Once cauliflower and mushroom mixture is done roasting, add to the sautéed vegetables, combine well. Season with salt and pepper to taste.
