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Course
Side Dish
Cuisine
gluten-free, vegan, vegetarian
Keyword
Gluten-free, holidays, stuffing, Vegan, vegetarian
Author
Diana Herrington
Ingredients
1/2
cup
avocado oil
this is the best oil for sauteing
4
cups
mushrooms
sliced
1
leek
chopped finely
2
celery stalks
chopped
1
head of cauliflower
2-3
cloves
garlic
minced
1
tsp
thyme
1
tsp
sage
1
tsp
spike seasoning
Instructions
Preheat the oven to 350 degrees Fahrenheit.
In a pan sauté the mushrooms, leek, and celery for about 5 minutes, until the mushrooms soften a bit.
In a pot add a cup of water and bring to a boil, add the cauliflower and steam it until it is a little soft, remove it from the pot and let cool. When it is cool, chop off the top of the cauliflower into small bits and put it into a mixing bowl.
OR Make riced cauliflower in the food processor.
Mix in the sautéed mixture with the garlic, thyme, sage, and Spike.
Put the mixture into a loaf baking pan (approximately 9 X 5 inches).
Bake for 45 minutes at 350 degrees. Raise the heat to 375 degrees and bake for another 35-45 minutes.