- Preheat oven to 400ºF and line a baking sheet with parchment paper. Melt 2 tablespoons of vegan butter over medium heat in a large sauté pan. Add celery, carrots and onion. Sauté for 10 minutes, stirring occasionally.
- Add garlic, mushrooms and cauliflower to pan and continue to cook for 5 minutes longer.
- Melt remaining 2 tablespoons of butter in pan and then turn off heat and stir in pecans, panko bread crumbs, dried herbs, salt and pepper. Stir well to incorporate bread crumbs.
- Pour stuffing evenly on baking sheet. Bake for 12-15 minutes, until panko is golden brown. Transfer to a serving platter or bowl and enjoy hot.
Gluten-Free Cauliflower Stuffing
Yield
Serves 4
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
kikkoman products used:
ingredients
2 tablespoons + 2 tablespoons unsalted vegan butter or olive oil, divided
1 cup celery, sliced
1 cup carrots, peeled and chopped
1 cup sweet white onion, chopped
1 teaspoon garlic, minced
1 cup white button mushroom, chopped
1 large cauliflower, cut into bite sized florets
½ cup raw pecans, coarsely chopped
1 cup Kikkoman® Gluten-Free Panko Bread Crumbs
1 teaspoon dried thyme
½ teaspoon dried sage
1 teaspoon sea salt
¼ teaspoon cracked black pepper
¼ cup parsley, chopped
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
