Holiday Roasted Cauliflower and Chestnuts

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
  • PREP TIME 20
  • COOK TIME 25
  • Serves 6-8


  1. Preheat oven to 400°F.
  2. Place cauliflower and chestnuts on a baking sheet and sprinkle with 1 teaspoon fresh thyme and 1/4 teaspoon freshly ground black pepper.
  3. Bake 25 minutes, flipping and tossing the ingredients halfway through.
  4. 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.
  5. Add garlic, sage, rosemary, nutmeg, and 1/4 teaspoon freshly ground pepper and cook an additional 2 minutes.
  6. Add vegetable broth and simmer for 5 minutes, stirring occasionally.
  7. Add cranberries and parsley and simmer for another 2 minutes.
  8. Add roasted cauliflower and chestnut and stir to coat. Serve warm.