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November 13, 2010

Breadless Cauliflower and Mushroom Stuffing

By Worker Bee
93 Comments

The name says it all. Stuffing, when made with the traditional loaf of bread, is a heavy addition to the holiday table that can leave you feeling, well, stuffed. As if the table weren’t already collapsing under the weight of a giant bird and a half-dozen side-dishes, tradition demands that a big dish of what is essentially just a loaf of bread cut up into pieces, be included, too. Well, phooey on tradition. We’re not saying that stuffing shouldn’t be served at all, we’re just saying, why limit yourself to stuffing made with bread?

The attributes that make stuffing so popular – a mild, comforting flavor and rich, indulgent texture – can be achieved with all sorts of different ingredients. Our favorite combination this holiday season is a buttery blend of cauliflower, mushrooms and leeks baked until soft and caramelized and covered with an intensely nutty blend of hazelnuts and fresh herbs.

Just like all your friends and relatives will be showing up for Thanksgiving dinner barely recognizable in their best duds, the cauliflower in this dish undergoes a similar transformation. This is not the plain, crunchy cruciferous you’ve become accustomed to and even grown to love despite a slightly sulfuric aroma. For this stuffing, the long cooking time and co-mingling with other ingredients transforms the cauliflower into something extra special. We’re tempted to give hazelnuts all the credit. While roasting nuts for long periods of time is not recommended on a regular basis because of possible oxidation, roasting them for added flavor in the occasional holiday dish should be enjoyed, not over-analyzed. The roasted hazelnuts in this stuffing bring a rich texture and a depth of flavor that just can’t be achieved with raw nuts.

Along these same lines, but with a totally different flavor, Fruit and Nut Stuffing is another holiday option. In fact, these two types of stuffing are different enough that both can grace the table if you like. So go ahead, put two bowls of stuffings on your table this year and enjoy them both without any guilt.

Ingredients:


  • 3/4 cup butter (or olive oil)
  • 1 pound crimini mushrooms, cut in half
  • 1 leek
  • 2 stalks celery
  • 1 head cauliflower, broken into florets
  • 1 cup hazelnuts
  • 2 lemons
  • 1 teaspoon lemon zest
  • 2 garlic cloves
  • 1 tablespoon fresh thyme
  • 1/3 cup roughly chopped parsley
  • 1/2 teaspoon salt

Instructions:

Preheat oven to 350 degrees Fahrenheit.

In a sauté pan over medium heat, melt 1/4 cup of butter and sauté mushrooms, leek and celery for about 5 minutes, until the mushrooms soften a bit. Combine with cauliflower florets in a 13×9 inch rimmed baking pan.

In a food processor, combine hazelnuts, juice of one lemon, lemon zest, garlic, thyme, parsley, salt and 1/4 cup of melted butter.

Pulse until the mixture is well-blended and the hazelnuts are in tiny pieces, but it’s not nearly as smooth as a paste.

Spoon the mixture on the top of the cauliflower and mushrooms and mix well.

Bake for 45 minutes at 350 degrees, stirring occasionally. Raise the heat to 375 degrees and bake another 35-45 minutes, stirring several times so the stuffing does not burn or stick to the pan. It is these last 35-45 minutes that are crucial to finishing the dish. The hazelnuts will brown and lose moisture, becoming caramelized and a bit crunchy again.

This stuffing can be baked a day ahead and then covered and re-heated before serving. Right before serving, squeeze the juice of the remaining lemon top and add more salt if needed.


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93 Comments on "Breadless Cauliflower and Mushroom Stuffing"

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gilliebean
5 years 10 months ago

Excited!! I was hoping for a recipe like this one. One thing tho, I’m not a big fan of mushrooms. Also, I think I’d try chopping the cauliflower up into smaller bits.

Catalina
Catalina
5 years 10 months ago

Yowza! Sounds delicious–now I know what I’ll be contributing to Thanksgiving dinner. . .thanks!

Confused
Confused
5 years 10 months ago

The recipe sounded amazing until… isn’t it supposed to go into the cavity of some sort of bird? That would add a lot to the flavour.

Eric
Eric
5 years 10 months ago
Joy
Joy
5 years 10 months ago

Sounds fantastic! Do you think this would work well with other nuts? I don’t have a good sources of hazelnuts. Pecans? Macadamias? Pinenuts?

Cass
Cass
5 years 10 months ago
Yum, sounds great! To the poster above, pine nuts sound like they would be fantastic in it. Anyone got any other ideas for primal Thanksgiving fare? I’m doing about half the cooking for my family’s Thanksgiving this year. So far I’ve got an alternate version of green bean casserole with a little bit of cream sauce instead of condensed soup (seriously, what is with that?!) and a crushed almond and pine nut topping, and roasted sweet potatoes and seared carrots with cinnamon and cayenne to replace the horrific marshmallow-covered monstrosity we usually have. I’ve test-driven both already, and they’ve worked… Read more »
Ruth
Ruth
5 years 10 months ago

I haven’t tried it yet but I have been told that both mashed cauliflower and mashed parsnip make a good substitute. I think I’m going to try to try them (or at least one) before thanksgiving and I’ll probably make that if it comes out well.

Because while I plan on ignoring the rules for the day in a few areas I am perfectly willing to sub out the potatoes. Its all about the gravy anyway!

jennifer
5 years 10 months ago

one word: celeriac

Ely
Ely
5 years 10 months ago

I have tried it and it is awesome. Celeriac, parsnip, and turnip also work. A combination is best I think.

Felicia
Felicia
5 years 10 months ago

my hubby makes the best “mashed potatoes” ever
1 head cauliflower
1 large potato
1 onion
all chopped and boiled then drain and mash w/
1 stick butter
salt n pepper to taste
so yummy!
gobble gobble!!

Gretchen
Gretchen
5 years 10 months ago

I love old fashioned southern cheese grits….but as I am diabetic and follow a modified Paleo diet, I found you can substitute cauliflower for the grits and it is yummy…it works with any kind of cheese but you could leave it out all together for a more mashed potato like dish.

gladd
gladd
5 years 10 months ago

Adkins has a wonderful cauliflower recipe in place of mashed potatoes. My family loves them.

Vic
Vic
5 years 10 months ago

I’ve mashed a whole head of cauliflower with one potato and it’s delicious. You can hardly tell the difference from 100% potatoes.

Ruth Shapovalov
Ruth Shapovalov
5 years 10 months ago

I made faux mashed potatoes with cauliflower and my guests loved it. I used only cauliflower, coconut oil, sea salt, and coconut milk. I cooked the cauli al dente then pulsed it in the blender with some coconut oil and a little coconut milk. Delicious.

Cynthia
Cynthia
10 months 18 days ago

Best sub for mashed potatoes is mashed celeriac root. You skin the root and then chop into cubes…about 3/4 inch works. You saute the cubes in oil..we use grass fed tallow for the added flavor but lard or butter would work. Once the cubes are soft place in blender or food processor with butter, sour cream or heavy cream and blend.. add liquids as needed until “mashed potato” consistency.This has proved so popular we do it at Thanksgiving and Christmas.

Megan
5 years 10 months ago

Yum! I love stuffing but I haven’t eaten any since going gluten free 3 years ago, and now this year primal. Maybe I’ll have to try this!

unchatenfrance
unchatenfrance
5 years 10 months ago

You could have posted this in October so Canucks could use it for their Thanksgiving too 😛

gilliebean
5 years 10 months ago

October is a better month for Thanksgiving anyway, isn’t it!? 😉

heavv
heavv
5 years 10 months ago

Yaaaaay! Stuffing!!! ~happy dance!~

Jeff
5 years 10 months ago

Right on, just as I was wondering how I was going to cook my cauliflower.

Although, I’m not a big fan of hazelnuts. What are some alternatives?

unchatenfrance
unchatenfrance
5 years 10 months ago

I’m sure you could use any other nut.

Tara
5 years 10 months ago

This sounds SO delicious. We’re going to be in Cabo this year so we probably wont be having a traditional meal… however next year, I will definitely give this a shot! Or maybe for Christmas!

Sarah Due
Sarah Due
5 years 10 months ago

Awesome! Stuffing is always my weakness at Thanksgiving, but this is one I won’t feel bad about eating. Thanks!

Nelly
5 years 10 months ago

…yeah, this is DEFINITELY going on the menu. Wow! I can’t wait 🙂

Julie Aguiar
Julie Aguiar
5 years 10 months ago

For a little hint of some traditional flavor, (here in New England, anyway) toss in some Sage, or some Bell’s seasoning…

Maggs
5 years 10 months ago

I’m hoping I can sneak this onto the dinner table at my parents house in about a week. thanks!

Kath (Eating for Living)
5 years 10 months ago

Mmmmmmmmmmmmmmmmm!!!! I could eat that just right away! 😀

Debbie
5 years 10 months ago
@ Ruth. I use cauliflower as mashed potatoes all the time. I break the head into flowerets and either steam or microwave (no water) in a covered dish til tender. If you add water it makes the final product to wet. Add butter if using and a bit of cream, I use my emulsion blender and just blend til the consistency you want adding more cream as needed. Then just reheat as needed. I even make just enough for me at dinners where my none paleo family is eating regular potatoes. Works great. I also make cauli rice as well.… Read more »
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[…] Breadless Cauliflower and Mushroom Stuffing. I think I am going to make this for Thanksgiving this year. […]

Erica
5 years 10 months ago
Jen
Jen
5 years 10 months ago

Ohhhh Mark I love you! This is amazing – I always want stuffing at Turkey Day dinner. Now I can make an alternative and still get my fix! Thank you so much for sharing! Can’t wait to try this 🙂

Jzoe
Jzoe
5 years 10 months ago

I also add tabasky sauce. Get some!

Jenice
5 years 10 months ago

You are a genius! I was all sad this year since I’ve started this primal lifestyle but this gives me a Thanksgiving hope! Haha.

cee
cee
5 years 10 months ago
This sounds fabulous. I’m roasting organic free range Peking Duck on a rotisserie so I might add some of the duck fat in the last cooking time for the same flavor that you’d get if you cooked it in the bird. One thing I’m concerned about. . . if I use cauliflower for the stuffing I won’t want a repeat with cauliflower mash potatoes . . . and GRAVY! anyone know a really good recipe for gravy that tastes just as good with a substitute for flour. Traditionally I used my grandmother’s recipe that called for roasting flour in a… Read more »
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[…] Read – Testosterone Has Links to Insulin Eat – Breadless Cauliflower and Mushroom Stuffing Laugh – Why I don’t cook at home (The […]

Amber
Amber
5 years 10 months ago

The smashed cauliflower is really good! Boil it in chicken stock, drain it really really well. Then mash. Once mashed, alternate olive oil and coconut milk until you get the consistency you’re looking for. Takes quite a bit of oil but it is so good! I’ve learned around my house not to try to use “stuffing” or “potatoes” in the title. Call it what it is and everyone loves it!

griffin
griffin
5 years 10 months ago

Sounds great, but is there an option for those allergic to mushrooms?

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[…] Breadless Cauliflower and Mushroom Stuffing […]

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[…] 20, 2010 by The Foodee Cauliflower & Mushroom Stuffing Marks Daily […]

Clarissa
Clarissa
5 years 10 months ago

I made this last night as a trial run before Thanksgiving. Both my non-primal husband and myself thought it was delicious. However, any idea on the best way to reheat it? It takes too long in the oven to be able to make on Thanksgiving Day (not enough oven space with the turkey).

lisa
lisa
5 years 10 months ago

We had this tonight as a trial run. It was wonderful!!!! I added some fresh cranberries & chesnuts while it was cooking and some crumbled bacon to finish it. My (non primal) husband devoured it!!
I’m absolutly making this on Thanksgiving.

Sarah E
Sarah E
2 years 10 months ago

I added fresh bacon bits, too. Perfect!

trackback
5 years 10 months ago

[…] traditional dish without the use of heavy and filling bread! This recipe is inspired by one from Mark’s Daily Apple – I just substituted the hazelnuts and some of the veggies for alternatives. The mushrooms in […]

Christine
Christine
5 years 10 months ago

Seriously one of the best things I have ever tasted. I used goat milk butter. Alot of it 🙂 I’ve never used chestnuts before, glad I looked up that they’re supposed to be peeled first . . .

hyesun
hyesun
5 years 10 months ago

wow, i just made this and am eating it, and it’s delicious!! i used almonds instead of hazelnuts, just because i didn’t have hazelnuts, i put some cumin in it (i put cumin in everything) and also some goji berries. oh, and 1 question – no biggie, but i don’t think all the butter is accounted for in the recipe? i just see 1/2 cup used in the recipe. i didn’t really measure the butter anyway.. 🙂 thanks!!!

synger
synger
5 years 10 months ago

I am making this, and yes, there is only half cup of butter accounted for in the recipe. I used 1/4 cup with the mushrooms/leeks, and about 1/3 cup with hazelnuts/garlic/parsley. It smells wonderful, but it is a MESS to make. I’m making it in my big lasagna pan, and every time I stir it I get stuff in the oven. I think next time I’ll try to make it in the roaster. It’s deeper than the 13 in baking pan.

Laura
Laura
5 years 10 months ago

When I have to stir and overful pan of something, I find it works better to take it out of the oven and put it on a hot pad or trivet on the counter to stir. It’s easier to wipe off the counter than the oven.

Clarissa
Clarissa
5 years 10 months ago

Thyme covered by snow;
Sharp knife,breath clouds,crunching ice;
Snip, homemade stuffing.

Samantha
Samantha
2 years 10 months ago

Lovely Haiku.
Thank you.

Pokey
Pokey
5 years 10 months ago

Had this with roast pork for dinner. Turned out to be really flavorful and everyone enjoyed it.

Ruth Shapovalov
Ruth Shapovalov
5 years 10 months ago

I am currently baking this. I made a bit more than the recipe, so we’ll see how it goes. I don’t use butter; only coconut oil. That’s what is in there. My food processor is a weakling, and didn’t really chop the hazelnuts too well. It smells amazing. I will re-heat it tomorrow. I’ll maybe let you know.

trackback
5 years 10 months ago

[…] is the stuffing I am making today.  The stuffing was always my favorite part and I found a couple other recipes for stuffing alternatives, but I think the savory sweet potato one sounds the […]

aqf
aqf
5 years 10 months ago

This recipe was a hit with my family. My sister has a severe nut allergy, so the hazelnuts were out, as were most obvious substitutes I could think of. Finally, I used raw peanuts, and the recipe came out fine.

I had one problem, though. The ingredients list includes 3/4 cup of butter, but the step-by-step instructions only use 1/2 cup, which, believe me, was more than enough!

trackback

[…] to Sisson’s site: “It is these last 35-45 minutes that are crucial to finishing the dish. The hazelnuts will […]

Squatchy
Squatchy
5 years 10 months ago

We had this for Thanksgiving today. We actually made it the night before and I had to resist eating the entire dish of it right after it came out of the oven, WOW this stuff is delicious!

Bread
Bread
5 years 10 months ago

This went over really well at Thanksgiving today, thanks!

pseudowit
pseudowit
5 years 10 months ago

I made a trial run a few days ago and then another batch today. I noticed that not all the butter was accounted for and added the other 1/4 cup dotted on top at the end and it seemed to be great. I used a fresh thyme, sage and smidge of rosemary.

LXV
LXV
5 years 10 months ago

I made this for Thanksgiving. It’s an awesome way to prepare cauliflower but it in no way resembles stuffing/ dressing. Truthfully I was really hoping for something that would approximate that hearty, chewy mouth-feel.

slesca
slesca
5 years 10 months ago

Yep, I added sage too, and it was awesome. I also didn’t have a lemon so I just added more (!) butter. It turned out great and I really think it was barely discernible from the bread stuffing.

Peggy
Peggy
5 years 10 months ago

yummy! this was deee-lish!
I was thankful to be the only “primal” at the table – didn’t have to share 😉
And, it was good with the giblet gravy on it too!!
I’m making this every yr. I bet it’s good in the bird too, but I stuffed mine with onions, garlic, celery, sage, thyme, and BACON & then reused all that with the carcass for soup stock.

MamaMagness
MamaMagness
5 years 9 months ago

This went over well at Thanksgiving dinner. And for the leftovers, I’ve found it makes a good omelet filler, possibly with leftover ham or turkey added to the mix.

Kaitlyn
Kaitlyn
5 years 9 months ago

How many servings does this recipe make?

Kaitlyn
Kaitlyn
5 years 9 months ago

After making my pre-Christmas test batch, I’m replying to myself incase anyone else is curious about the servings as well!

I think it serves about 5 or so people.

It was delicious! The only thing I may change next time is to decrease the amount of lemon by half. (Maybe do 1/2 a lemon in the hazelnut mixture and then the other 1/2 to drizzle over when it’s done.) Very glad to have this recipe, thank you!

Vicky
5 years 1 month ago

This looks lovely…will be trying it!

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4 years 7 months ago

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