Add a delicious plant-based side to your holiday meal! This recipe includes roasted cauliflower and chestnuts that bake for 25 minutes while you whip up a savory stuffing-like sauce on the stove top. Simply toss to combine and you have made a fulfilling and tasty dish that is perfect for special occasions with the family.
1 cup leeks, finely chopped
1 cup roasted chestnuts, roughly chopped
3/4 cup celery, finely chopped
1/2 cup vegetable broth
1/2 cup dried cranberries
1/3 cup parsley, finely chopped
2 garlic cloves, minced
1 head cauliflower, cut into bite-size pieces
1 shallot, finely chopped
1 tablespoon sage, finely chopped
1 teaspoon rosemary, finely chopped
1 teaspoon fresh thyme
1/2 teaspoon nutmeg
1/2 teaspoon freshly ground black pepper
Preheat oven to 400°F.
Place cauliflower and chestnuts on a baking sheet and sprinkle with 1 teaspoon fresh thyme and 1/4 teaspoon freshly ground black pepper.
Bake 25 minutes, flipping and tossing the ingredients halfway through.
Meanwhile, heat a pan over medium heat. Add leeks, celery, and shallot and cook 4 minutes until soft. If ingredients stick, you can add a bit of water or vegetable broth.
Add garlic, sage, rosemary, nutmeg, and 1/4 teaspoon freshly ground pepper and cook an additional 2 minutes.
Add vegetable broth and simmer for 5 minutes, stirring occasionally.
Add cranberries and parsley and simmer for another 2 minutes.
Add roasted cauliflower and chestnut and stir to coat. Serve warm.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.