Cauliflower and Parsnip DressingAlan Roettinger | Delicious Living
- Serves: 8 people
- Calories per serving: 389
Just as rich as bread-and-butter stuffing but without the grains and excess fat—and packing a bevy of unexpected flavors—it’s a health oasis on the holiday table.
- Preheat oven to 400˚.
- Separate florets from cauliflower stems (reserve stems). Cut larger florets in half or quarters lengthwise to make pieces as uniform as possible. Toss with olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Spread on a baking sheet lined with parchment paper. Roast for about 15 minutes, and then toss with a spatula. Reduce heat to 375˚ and roast for another 35–45 minutes, or until florets are lightly browned. Remove from oven and place in a bowl. (Leave oven on.)
- While florets are roasting, grate stems onto a plate (pieces should resemble rice). Heat coconut oil in a large pan; add onions and remaining ½ teaspoon salt, stirring well. Cook on high heat, stirring often, until translucent and lightly browned. Add parsnips and grated cauliflower stems, and continue stirring for 5 minutes. If mixture becomes too dry, add a tablespoon of water from time to time. (You may need as much as ¼ cup water.) As soon as parsnips are tender, remove from heat and stir in remaining ¼ teaspoon pepper, pecans, sage, thyme, 2 tablespoons parsley, and broth. Add about half of the roasted cauliflower and toss well. Pack mixture into a 9x13-inch baking dish.
- Toss remaining roasted cauliflower with remaining parsley, and spread mixture evenly on top. Cover and bake for about 20–25 minutes, or until hot. Remove cover, turn oven to broil, and lightly broil the top, 1–2 minutes. Serve at once.
PER SERVING: 389 cal, 29g fat (15g mono, 7g poly, 7g sat), 0mg chol, 7g protein, 28g carb, 11g fiber, 285mg sodium