Cauliflower Stuffing with Pomegranate Seeds and Almonds

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cauliflower stuffing recipe1
Photo: Liz Andrew/Styling: Erin McDowell

Meet your new go-to fall side dish: cauliflower stuffing with pomegranate seeds and almonds. It has all the flavors you associate with traditional Thanksgiving stuffing (or dressing, if that’s more your style), like fresh rosemary, thyme, sage and parsley, plus jewel-like pomegranate seeds and crunchy almonds. It just happens to be gluten-free and made with our favorite veggie of all time.

To make this dish vegetarian, simply swap the chicken broth for vegetable broth. Allergic to nuts? Leave them out, or trade them for pumpkin seeds. ’Tis the season, after all.


Nonstick spray

1 sweet onion, diced

3 carrots, peeled and diced

3 stalks celery, diced

1 head cauliflower, broken into florets

5 tablespoons unsalted butter, melted

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh sage

Kosher salt and freshly ground black pepper

½ cup chicken broth

⅓ cup chopped fresh parsley

½ cup roasted almonds, chopped

½ cup pomegranate seeds


1. Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking pan with nonstick spray.

2. In a large bowl, toss the onion, carrot, celery, cauliflower and melted butter to combine. Add the rosemary, thyme and sage; season with salt and pepper.

3. Transfer the mixture to the prepared pan and spread into an even layer. Pour the broth evenly over the vegetables, and transfer to the oven. Roast until the vegetables are tender and have absorbed the broth, 20 to 25 minutes.

4. Cool the cauliflower for about 5 minutes, then add the parsley, almonds and pomegranate seeds and toss well to combine.

Nutrition Facts
  • 237 calories

  • 17g fat

  • 20g carbs

  • 6g protein

  • 9g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Senior Food Editor

Katherine Gillen is PureWow’s senior food editor. She’s a writer, recipe developer and food stylist with a degree in culinary arts and professional experience in New York City...