This cauliflower stuffing comes with a crispy panko breadcrumb topping and makes a delicious side perfect to add to your Thanksgiving or Christmas menu. Made using a handful of pantry staples and super simple to put together.

This cauliflower stuffing is easy to prepare and involves a few very uncomplicated steps. The ingredients are first briefly cooked, then topped with toasted breadcrumbs and finally baked for just a few minutes to a crispy perfection.

What I love about this recipe is that the stuffing mixture is moist while the cauliflower still has crunch. The breadcrumbs complement the cauliflower helping to hold the mixture together as well as creating a wonderfully crispy golden topping.

Cauliflower stuffing ingredients

I briefly cooked the cauliflower along with the onion, a small amount of olive oil, vegetable stock, butter, dried herbs, onion granules and simple seasoning. The stock added moisture while the herbs and seasoning infused the mixture with flavour. Before popping the stuffing in the oven I added a lightly beaten egg and a handful of breadcrumbs to help keep the mixture together and give it a little more substance.

The final step involves scattering toasted breadcrumbs over the stuffing for a super crispy finish.

How to prepare the cauliflower

The cauliflower florets should be chopped roughly to create lots of texture. I recommend chopping them by hand rather than using a food processor (they need to stay chunky without becoming crumbly).

Top tip

Ensure your cauliflower is firm and white, not yellowish and tired looking.

Step-by-step recipe instructions

1.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.

2. 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.

3. 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).

4. 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.

5. 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.

6. Remove from the oven and serve immediately.

Optional extras

You can add finely chopped bacon or dried sweetened cranberries into the mixture if you like.

Make it vegan

This stuffing recipe can be easily veganised by replacing the butter with plant-based spread. Alternatively use olive oil for toasting the panko and omit the butter in the stuffing mixture. Instead of the egg use 2 teaspoons of ground flaxseed mixed with 4 teaspoons of water.

Make ahead

Another great thing about this cauliflower stuffing is that you can prepare it in advance. Simply cook the mixture one day and bake the next! Stir in the egg and breadcrumbs and top with the toasted breadcrumb mixture just before placing the dish in the oven (you can also toast the breadcrumbs in advance).

What dish to use

For best results I recommend baking the stuffing in a medium size, shallow casserole dish (approx. 20/30 cm (8/12 inches) so the stuffing mixture looks nice and snug. If your dish is too small the bottom of the stuffing may not cook sufficiently. If on the other hand you are using a very large dish the stuffing may be a little disjointed.

Top tips and FAQs

Once you’ve toasted the breadcrumbs immediately transfer them 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.

Serving instructions

Delicious with turkey, ham or chicken as well as served alongside other festive vegetarian dishes (try it with stuffed butternut squash). It goes really well with tangy cranberry sauce, cranberry chutney as well as rich and flavourful beetroot chutney.

Keep in touch!

If you make this cauliflower stuffing recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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Cauliflower Stuffing with Crispy Topping