"Stuffing" Dressed Cauliflower

The obsession continues... it's yet another thing flavoured like sage and onion stuffing but which isn't. This time it's cauliflower and it works very well indeed. What else is there to say? Serve it with roast or grilled chicken or turkey, obviously, but I would think it would be good with fish, beef, or pork as well, because stuffing goes with everything. Simple and straightforward.

4 servings
30 minutes prep time

1 medium onion
1 large stalk of celery
3 to 4 cups small cauliflower florets
2 tablespoons mild vegetable oil
2 teaspoons poultry seasoning

Put a pot of water on to boil to cook the cauliflower. Peel and chop the onion. Wash, trim, and chop the celery. Break the cauliflower up into fairly small florets.

Cook the cauliflower until just tender; about 5 to 6 minutes. drain well. Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the onion and celery until softened and slightly browned. Add the poultry seasoning towards the end of the cooking, just before you add the cauliflower.

When the cauliflower is cooked and drained, add it to the skillet. Cook for a further 5 or more minutes, until the cauliflower is well amalgamated with the onion and celery, and perhaps breaking up and browning a bit. Serve at once.




Last year at this time I made Black Bean, Corn, & Tomatillo Soup.

Posted in: Ontario Food