Herbed Cauliflower

This cauliflower side tastes like Thanksgiving stuffing met a vegetable dish. Poultry seasoning, sage, and chicken broth mix season sautéed onions and celery, which get tossed with diced cauliflower and mushrooms, then baked until tender.

The herb combination is what makes this stand out from plain roasted cauliflower. Poultry seasoning (a blend of thyme, sage, marjoram, and rosemary) plus extra sage gives every bite that familiar stuffing aroma without the bread.

Cooking the onions and celery first until soft before combining with the raw cauliflower ensures the aromatics are fully developed. Raw onion mixed with cauliflower and baked would stay sharp and crunchy.

Twenty minutes in the oven finishes the cauliflower to just tender while the flavors meld together. Don’t overbake or the cauliflower turns to mush.

Kitchen Tips

• Dice the cauliflower into uniform pieces so everything cooks at the same rate. Big chunks stay hard while small pieces overcook.
• Drain the canned mushrooms well. Excess liquid makes the baked dish watery instead of concentrated.
• Fresh cauliflower works best, but frozen works in a pinch. Thaw and drain thoroughly first.
• This makes a great low-carb alternative to bread stuffing at holiday dinners.

Variations

• Cheesy version: Sprinkle shredded cheddar or Gruyère over the top during the last 5 minutes of baking.
• Bread crumb topping: Toss buttered bread crumbs over the top before baking for a crunchy, stuffing-like crust.