This Roasted Cauliflower, Mushroom and Wild Rice “Stuffing” recipe is full of delicious savory flavors, it’s easy to make, and it’s also naturally gluten-free, vegetarian and vegan. Perfect for Thanksgiving, or any day of the year!
- 2 tablespoons olive oil, divided
- 1 small white onion, peeled and diced
- 5 cloves garlic, minced
- 1.5 cups wild rice blend
- 3 cups vegetable stock (or half stock + half dry white wine)
- juice of 1 lemon (about 3–4 tablespoons)
- 1 small head cauliflower, cut into small florets
- 1 pound (16 ounces) baby bella mushrooms, halved or quartered*
- 1/3 cup each for toppings: dried cranberries, chopped fresh parsley, freshly-grated Parmesan**, toasted pine nuts
- Heat oven to 450°F.
- Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 1 minute, stirring occasionally. Add the rice and cook for 30 seconds, stirring occasionally. Add the vegetable stock (or stock + wine combo), and cook the rice according to package instructions. (Different varieties of rice will take more/less time too cook.)
- Once the rice is cooked and tender, drain off any extra stock. Stir in the lemon juice until completely combined. Taste, and season with salt and pepper, if needed. Set aside.
- Meanwhile, turn the cauliflower and mushrooms onto a large baking sheet. Drizzle evenly with the remaining 1 tablespoon olive oil, and toss until everything is evenly coated. Season with salt and pepper. Roast for 15 minutes, stirring once halfway through, until the mushrooms and cauliflower are tender and lightly browned. Remove and set aside.
- Once everything is ready to go, combine the rice and cauliflower/mushroom mixture in a serving dish. Sprinkle evenly with the cranberries, parsley, Parmesan (if using), and pine nuts. Feel free to also crack some extra black pepper on top, if desired. Serve warm.
*For even cooking, try to cut your cauliflower and mushroom pieces so that they’re roughly the same size.
**If making this recipe vegan or dairy-free, omit the Parmesan. (And feel free to sprinkle on a little nutritional yeast, if you’d like, although it’s still great without it.) That said, if you are using Parmesan, feel free to use more than 1/3 cup if you’d like!