I’m so jealous of all you Americans who get to celebrate Thanksgiving this month (and all you Canadians who celebrated it last month)! If there’s one thing my life needs, it’s another food-related holiday. My belly doesn't really need another one, so maybe it's for the best, but still...
It’s not just the eating, though: it’s the excitement, the decor, the preparation - deciding what to cook, everyone pitching in and lending a hand. I love everything about the holidays!
Since we Brits don’t celebrate, I’m going to piggyback on Thanksgiving this year. I hope nobody minds - if you do, I’ll just sit and eat my stuffing on my own.
So, yes: stuffing! Roasted garlic and cauliflower stuffing, to be exact. The sort of thing I only make once a year, though it really should be more often, because it’s so easy! And stuffing really does take a meal to the next level, from an everyday dinner to something a bit more special. It adds a sense of festivity!
The cauliflower in this stuffing is not only completely delicious (you all know about my recent obsession with roasted cauliflower), but also adds a bit of bilk to the dish, meaning you need to use less bread - so it's relatively low-carb too! Heap it high.
And, the roasted garlic: ohhhh, the roasted garlic. Best invention ever - it adds heaps of flavour. If you want to speed up this dish, make a load in advance and keep it in the fridge!
By the way, if you like your stuffing to be extra crispy, make sure you spread it out onto a baking tray rather than cooking it in a dish. Or, if you like it to be moister, use a deep baking dish! I went somewhere in between - best of both worlds. Crispy on top, and moist underneath.
Roasted garlic and cauliflower stuffing
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Print Pin CommentIngredients
- 1 small bulb garlic or just use half of a larger bulb, unpeeled
- 1 teaspoon oil
- 110 g bread slightly stale is fine, cut into cubes
- ½ head of cauliflower cut into chunks
- 4 tablespoon fresh parsley chopped
- 2 eggs lightly beaten
- 2 tablespoon ricotta cheese
- Salt
- Black pepper
Instructions
- Cut the top off the unpeeled bulb of garlic so that the flesh of each clove is exposed. Drizzle with a little oil, and roast at 180°C (Gas Mark 4 / 350°F) for around 30 minutes.
- When the garlic is ready, separate the bulb into separate cloves, and squeeze each one to remove the flesh (if it doesn’t pop right out, put it back into the oven for a bit longer). Give the roasted garlic a quick chop.
- In a large bowl, combine the roasted garlic with the cubes of bread, cauliflower, parsley, eggs and ricotta, and season generously. Mix well, and transfer to a baking dish. Bake at 190°C (Gas Mark 5 / 375°F) for around 40 minutes, until the eggs are completely cooked and the top is crispy.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Lucy says
Hi,
Can I prepare this to the stage of putting it in the oven and then put it in the fridge and cook it the next day? X
Becca @ Amuse Your Bouche says
Hi Lucy, I haven't tried that but I don't see why not! My only hesitation would be that it might get a little soggy because of the eggs - you could maybe mix everything together just before baking?
Anca @ Lovely Muse says
Happy that I have a new recipe for this week!
Katie Bryson says
I definitely need this in my life - it looks totally delicious!!! I can imagine eating this with a pile of fat sausages...
Jo of Jo's Kitchen says
What a great use for cauliflower. I have never thought about using it in a stuffing!
Elizabeth says
Mm yum! Thanksgiving is one of those Canadian traditions I miss. We had one here (well, two actually - a Canadian one at mine and an American one at an American friend's party!). None this year though (we had one planned for this Friday but I'm on the breadline challenge so it was cancelled). Lovely looking stuffing this - fab flavours, and I LOVE roasted garlic :)
Becca @ Amuse Your Bouche says
Oh no! How long does your challenge last? You should definitely do Thanksgiving after it's finished!
nazima, Franglais Kitchen says
lovely idea - the flavours of cauli and garlic as they roast is perfect and makes for a centrepiece in itself not just a stuffing - I'd like this with a salad
Meg @ Noming thru Life says
Oooo best idea ever!!
Deena Kakaya says
The idea of how this must smell is giving me cravings even though I have had dinner. I am a huge roasted garlic fan, especially with cauliflower- what a seasonal treat your recipe is x
[email protected] says
Oh wow, this sounds amazing. I want this on the table Thursday for sure! I'm with you on roasted *anything* adding heaps of flavor :)
Sam ~ it doesn't taste like chicken says
Oh Yum! Love the idea of cauliflower in a stuffing. I'm pretty sure I would eat this on any given day it looks so tasty! I might have to try and veganize this one day... one day very, very soon. haha