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Stuffed Cauliflower

Stuffed Cauliflower

Prep: 45 min
Cook: 1 hr 32 min
Total: 2 hr 20 min
Servings: 8

Stuffed with a mixture of vegetables, herbs, and spices, this Stuffed Cauliflower shines because it is then wrapped in puff pastry dough and roasted until golden brown. A perfect Thanksgiving or Holiday centerpiece dish!

Author The Veggie Rabbit
by The Veggie Rabbit
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: 1 Stuffed Cauliflower (8 Servings)
Needed Kitchenware: Mixing bowls, parchment, paper, baking sheet, kitchen brush, oven, large sauté pan, rolling pin
  • 1 extra large cauliflower
  • ½ cup and 3 tbsp avocado oil
  • 4 tbsp tomato paste
  • 2 tsp paprika
  • 1 tsp ground black pepper
  • 1 tsp turmeric powder
  • 1 tbsp dried dill
  • 2 cups mushrooms (about 5 very large white button mushrooms)
  • 3 cups chopped green cabbage (about less than half 1 large)
  • 1 large red onion
  • 2 large carrots, peeled
  • 2 bundles of fresh parsley
  • 1 bundle of fresh dill
  • 1 cup cooked quinoa
  • ½ tsp sea salt plus more for sprinkling
  • 1 vegan pastry sheet, thawed per package instructions
Recipe Directions


  • Before starting, make sure to thaw your pastry sheet per the package instructions. Preheat oven to 350°F.
  • Trim the cauliflower on the bottom of any leaves and cut the stem at the bottom off. You want the cauliflower to be trimmed as close to the florets as possible.
  • Whisk together ½ cup avocado oil, 2 tablespoon tomato paste, 1 teaspoon paprika, 1 teaspoon ground black pepper, and 1 heaping tablespoon of dried dill. Spread this mixture all over your cauliflower thoroughly. Make sure to get it into all the crevices. If you have extra mixture, set aside.
  • Put the cauliflower on a parchment paper-lined baking sheet and let it cook in the oven for 30-45 minutes until soft.
  • Meanwhile, chop up the mushrooms, green cabbage, red onion, peeled carrots, and 1 bundle of fresh parsley. They should all be chopped very small.
  • In your sauté pan, add 2 tbsp of avocado oil, turn the burner on medium high, and add your mixture to be sautéd. Once it starts to sizzle and brown on the bottom, stir until it gets really cooked down. Then add 2 tbsp tomato paste, 1 tsp paprika, and ½ tsp sea salt. If you had leftover tomato mixture from when you glazed the cauliflower, use the rest of that into this mix now. Mix a little more and then add 1 cup of cooked quinoa. Mix thoroughly and cook for about 5 more minutes.
  • Once your cauliflower is done cooking, allow it to cool for about 10 minutes before handling. Now turn the cauliflower upside down and stuff the cooked mixture into the cauliflower. Put the mixture through the bottom and push the mixture through so it passes into all the crevices. I used a spoon here to do this, using it to push the stuffing inside of the cauliflower, letting it sink into all the crevices. Save about 1 cup of the mixture, set aside. Put any remaining stuffing all around the bottom, around the stem.
  • Prepare the last bundle of parsley and the bundle of fresh dill. We are using about half a bundle here of each. Remove all the rough stems from these and chop up the fresh herbs, leaving some large leaves here and there. Set aside.
  • Prepare a flat working surface that is clean and large enough to roll out your pastry dough. Sprinkle a little flour or use a little cooking spray on the surface to make sure the pastry sheet will not stick to it. Sprinkle the fresh parsley and dill on this flat surface in the shape of your pastry sheet. Carefully lay your pastry sheet on top of this mixture. Use a rolling pin on top to roll out the shorter side so that it becomes longer. We need enough dough to cover the cauliflower. Cover this side of the dough with the leftover stuffing mixture evenly, mostly in the center of the dough, leaving about 3-4 inches of dough uncovered around the edges. You can sprinkle with a dash of sea salt here. Now lay the cauliflower upside down on the dough and carefully wrap the dough around the cauliflower pulling the edges together on top, above the stem, and fold them in together to close the cauliflower completely. You can cut off excess dough if needed after it's wrapped up. Carefully pick up the cauliflower and turn it over onto its stem back onto the parchment-lined baking sheet.
  • Brush the top of the dough with 1 tablespoon avocado oil and sprinkle with a dash of sea salt. Bake for 45 minutes until it is golden brown.
  • After it is done, turn the oven to the low broil setting and let it broil for 1-2 minutes. It's done when it has browned on the top. Serve in a centerpiece bowl surrounded by roasted veggies or fresh herbs. Enjoy!

Serve with the garlic mashed potatoes with coconut oil recipe showcased in the video.

You want to use the largest cauliflower you can find. Feel free to substitute the oil for your favorite oil.

Recipe video

Watch Video

Recipe nutrition

Nutritional Information

Yield: 1 Stuffed Cauliflower
Servings: 8
Information per serving:
Energy: 372.9 kcal
Carbohydrate: 32.8 g
Protein: 7.1 g
Fiber: 5.8 g
Sugar: 7 g
Fat: 27.1 g
Monounsaturated Fat: 13.4 g
Polyunsatured Fat: 2.9 g
Omega-3: 0.2 g
Omega-6: 2.7 g
Saturated Fat: 6.1 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 64.8 mg 15% DV
Folate: 94.4 µg 24% DV
A: 3528.8 IU 151% DV
B1: 0.1 mg 13% DV
B2: 0.2 mg 19% DV
B3: 1.9 mg 13% DV
B5: 1.1 mg 23% DV
B6: 0.4 mg 28% DV
B12: 0 mg 0% DV
C: 67.6 mg 90% DV
D: 1.2 IU 0% DV
E: 3.4 mg 22% DV
K: 77.9 µg 87% DV
Calcium: 64.1 mg 6% DV
Copper: 0.2 mg 23% DV
Iron: 2.7 mg 15% DV
Magnesium: 47.5 mg 15% DV
Manganese: 0.6 mg 32% DV
Phosphorus: 128.1 mg 18% DV
Potassium: 667.4 mg 14% DV
Selenium: 3.7 µg 7% DV
Sodium: 454 mg 30% DV
Zinc: 0.9 mg 11% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

what vegans eat for thanksgiving

Stuffed Cauliflower - Perfect for Thanksgiving!

LOOK at how amazing this looks! Your house is going to smell great as well with all those vegetables, herbs, and spices baking. This is definitely a great centerpiece dish that isn't dry like fake meats and no gravy necessary since the cauliflower is full of moisture.

What's unique in our recipe is the dough in which we wrap the cauliflower into. It allows us to DOUBLE STUFF with more stuffing between the dough and cauliflower. It also provides an amazing crispy outer texture and allows the moisture, seasoning, and flavors to mix on the inside since the moisture is trapped within. It's SO delicious!

I plated it here with fresh herbs and cranberries, but normally I would like to put roasted potatoes and green vegetables, like asparagus, all around the stuffed cauliflower.

Here are some photographs from the video showing me cutting up this amazing cauliflower!

stuffed cauliflower stuffed cauliflower for thanksgiving stuffed cauliflower thanksgiving dinner stuffed cauliflower close up

What do vegans eat on Thanksgiving instead of turkey?

Turkey substitutes are great for new vegans as an option if they really loved turkey. But I think this stuffed cauliflower recipe is the BEST centerpiece for Thanksgiving dinner. It's full of flavor, it's beautiful, and isn't dry like turkey substitutes are.

What is a good substitute for turkey?

This Stuffed Cauliflower is the BEST substitute for a traditional turkey. It's full of flavor, it's beautiful, and isn't dry like turkey substitutes are.

What makes a good Stuffed Cauliflower?

It all starts with the first roast of the cauliflower where we glazed it in herbs and spices while it was cooking in the first round. Then the stuffing itself needs to have a good mix of carrot, onion, mushroom, and herbs and spices. But this recipe really takes the cake because we then use pastry dough to wrap it all in, locking in all those flavors and giving it an added texture.

It's one of my favorite recipes!

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