Cauliflower Stuffing with Crispy Topping
This cauliflower stuffing comes with a crispy panko breadcrumb topping and makes a delicious side perfect to add to your Thanksgiving or Christmas menu.
Servings 5 servings
Calories 213kcal
Equipment
- Medium non-stick pan
- Large shallow pan with lid
- Medium casserole dish (20/30 cm, 8/12 in)
Ingredients
- 1 pound cauliflower florets roughly chopped
- 1 onion finely chopped
- 2 tablespoons butter
- 2 tablespoons olive oil
- ½ cup vegetable stock
- 1 teaspoon dried mixed herbs/poultry seasoning or sage or to taste
- ½ teaspoon onion granules
- ¼ teaspoon fine sea salt and pepper to taste
- 12 tablespoons panko breadcrumbs
- 1 large egg lightly beaten
Instructions
- Start by toasting the panko. In a non-stick pan melt 1 tablespoon of the butter, add 8 tablespoons of panko breadcrumbs and toast for a few minutes (5-8) over a medium heat until golden stirring all the time. Remove from the pan and set aside while you prepare the stuffing mixture.
- In a large pan heat up the oil and gently fry the onion for about 4 minutes until softened and golden stirring often. Stir in the cauliflower florets and cook for a minute.
- Add the herbs, seasoning, stock and 1 tablespoon of butter, stir thoroughly, cover and simmer for 8 minutes stirring occasionally to ensure there is enough moisture and the mixture doesn’t stick to the bottom of the pan. After 8 minutes the cauliflower should still be quite crunchy (it will soften further in the oven).
- Remove from the heat and immediately place the stuffing mixture inside your oven dish (along with any juices). Set aside to cool completely. In the meantime preheat the oven to 425 F/ 220 C/ gas mark 7.
- Once the mixture has cooled stir in the beaten egg followed by the remaining breadcrumbs. Cover with the toasted breadcrumbs and bake on the top oven shelf for 13 minutes.
- Remove from the oven and serve immediately.
Notes
- Once you’ve toasted the breadcrumbs transfer them immediately into a bowl/plate (otherwise they’ll continue browning in the pan even off the heat).
- I do not recommend using fine breadcrumbs instead of the panko.
- If you follow the instructions you shouldn’t need to add extra moisture into the stuffing mixture but if it does become a little dry add another splash of stock.
- Cool the stuffing mixture completely before stirring through the egg and breadcrumbs (so the egg doesn’t curdle). It is important to cool the mixture inside your oven dish rather than in the hot pan (in order to stop the cooking process).
- I used dried mixed herbs (poultry seasoning) but sage alone or in combination with thyme are good alternatives.
- Remember to adjust the seasoning if needed before adding the raw egg into the stuffing.
- Ensure your oven is hot (preheat it for 12-15 minutes). It is important to bake the stuffing on the top oven shelf (to crisp up the topping).
- Best served immediately (while hot and crispy).
- Not suitable for freezing.
Nutrition
Serving: 1serving | Calories: 213kcal | Carbohydrates: 26g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 390mg | Potassium: 313mg | Fiber: 3g | Sugar: 3g | Vitamin A: 241IU | Vitamin C: 45mg | Calcium: 34mg | Iron: 1mg