Vegan Stuffing with Brown Rice, Butternut Squash, and Mushrooms

Make room on your Thanksgiving plate for this vegan stuffing! It has all the comforting savory flavors of stuffing, but is vegan and gluten free.

Vegan Stuffing with Brown Rice, Butternut Squash, and Mushrooms - Daisybeet

What is your favorite Thanksgiving food? For me, I’m all about the sides. I love sweet potato casserole, Brussels sprouts, cranberry sauce, and mashed potatoes. I was never interested in stuffing until my aunt prepared a vegetarian version one year. Of course, I had to try it, and I finally understood why people love it!

Stuffing is a classic Thanksgiving dish that ordinarily consists of bread, onions, celery, other savory ingredients and herbs. It’s sometimes baked on its own, or stuffed inside a turkey to help keep the bird moist while it cooks.

Vegan Stuffing with Brown Rice, Butternut Squash, and Mushrooms - Daisybeet

Of course, eating something that has been stuffed inside an animal sounds unappealing to vegans and vegetarians. So, enter this delicious vegan stuffing!

What is in this vegan stuffing?

You’ll find some traditional stuffing ingredients in this recipe, but also some unconventional ones. Here are the main ingredients you need to make this stuffing:

  • U.S.-grown long grain brown rice
  • Butternut Squash
  • Mushrooms
  • Onion
  • Garlic
  • Carrots
  • Celery
  • Vegetable Broth
  • Thyme
  • Sage

I love to use U.S.-grown rice in my cooking. I now know that 85% of the rice we consume each year is grown right in the United States! We produce all kinds of rice here, including long grain, short grain, red, wild, and other specialty varieties. I had the pleasure of traveling to Arkansas to visit an incredible rice farm, Ralston Family Farms. I only purchase U.S.-grown rice now, after seeing the high quality standards they use and tasting their delicious rice.

Vegan Stuffing with Brown Rice, Butternut Squash, and Mushrooms - Daisybeet

How to make vegan stuffing

  • Cook U.S.-grown long grain brown rice with vegetable broth. (I used a rice cooker).
  • Roast butternut squash.
  • Cook onions, garlic, celery, carrots, and mushrooms on the stovetop.
  • Mix everything together in a big bowl.
  • Serve and enjoy!
Vegan stuffing ingredients - Daisybeet

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Vegan Stuffing with Brown Rice, Butternut Squash, and Mushrooms - Daisybeet

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Vegan Stuffing with Brown Rice, Butternut Squash, and Mushrooms

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes – 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: serves 68 1x
  • Category: side dish

Description

Make room on your Thanksgiving plate for this vegan stuffing! It has all the comforting savory flavors of stuffing, but is vegan and gluten free.


Scale

Ingredients

  • 1 1/2 cups U.S.-grown long grain brown rice
  • 3 cups vegetable broth
  • 1 large butternut squash, peeled and diced into 1 inch cubes
  • 2 tbsp olive oil, divided
  • 1 white onion, diced
  • 5 cloves garlic, minced
  • I1 cup celery, sliced
  • 1 cup carrots, chopped
  • 1 box baby bella mushrooms, quartered
  • 3 tbsp thyme leaves
  • 3 tbsp sage, chopped
  • Salt
  • Pepper

Instructions

  1. Cook brown rice with vegetable broth according to package instructions. I used a rice cooker, and it came out perfectly.
  2. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  3. Toss butternut squash with 1 tbsp olive oil, a dash of salt and pepper, and 1 tbsp thyme. Roast for 20-25 minutes, until fork tender.
  4. While the rice and butternut squash cook, prepare the stovetop vegetables.
  5. Heat the remaining olive oil in a large frying pan on medium heat.
  6. Add the onion and a dash of salt and pepper. Cook for 2-3 minutes until translucent.
  7. Add garlic, and cook for another 1-2 minutes.
  8. Add celery and carrots with more salt and pepper. Stir and cook for 5-8 minutes, until carrots begin to soften.
  9. Add mushrooms, the remaining thyme, sage, and salt and pepper. Cook for about 15 minutes, until the mushrooms brown and everything starts to caramelize a little, leaving little brown bits at the bottom of the pan.
  10. Use your spoon to scrape the brown bits into the vegetable mixture, because it adds a lot of savory flavor.
  11. Once everything is done cooking, Combine all the ingredients in a large mixing bowl.
  12. Stir to combine, and add more salt and pepper to taste.
  13. Transfer to a serving dish and serve warm with fresh herbs for garnish.


Notes

  • Can be prepared ahead of time and reheated in the oven at 300 degrees.

Keywords: vegan stuffing, gluten free stuffing, Thanksgiving stuffing recipe

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Vegan Stuffing with Brown Rice, Butternut Squash, and Mushrooms - Daisybeet

Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!

Thank you USA Rice and The FeedFeed for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.

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Roasted Delicata Squash with Cinnamon and Sage (Vegan, Gluten Free)

This roasted delicata squash is the sweetest side dish full of fall flavors. The skin of this delicious squash is edible, so no peeling required!

Roasted delicata squash - Daisybeet

When I think of fall flavors, winter squashes, cinnamon, and sage instantly come to mind. This roasted delicata squash recipe combines all three together!

Have you ever cooked delicata squash? I first discovered it a few years ago, and I absolutely love it. Delicata squash is a winter squash that has a cylindrical shape. As the name suggests, the skin is delicate, so it is actually edible! It’s much quicker to prepare than other winter squashes with hardier skins.

Whole delicata squash - Daisybeet

How to cook delicata squash

My favorite way to cook winter squashes is roasting them in the oven. Here’s how I roast delicata squash:

  • Wash and scrub delicata squash very well, as you will be eating the skin.
  • Slice squash in half lengthwise.
  • Use a spoon to scoop out the seeds. Discard or save and roast them.
  • Slice each squash half into 1/4th inch thick half moons.
  • Drizzle with avocado oil and seasonings, and place in the oven on a baking sheet.
Halved delicata squash - Daisybeet

Different ways to serve roasted delicata squash

  • Serve it as a side with Thanksgiving dinner
  • Add it to a salad with other roasted fall vegetables and balsamic dressing
  • Use it in your favorite Buddha bowl recipe
  • Top avocado toast with slices of delicata squash
  • Serve slices of squash with a yummy dip like hummus for a satisfying snack
  • Add it to a breakfast bowl with yogurt and granola
Tray of roasted delicata squash - Daisybeet

What ingredients are in this recipe?

You need just seven ingredients to make this roasted delicata squash. You likely have all the spices in your pantry already! I call for using avocado oil instead of olive oil because it has a higher smoke point, and we roast the squash at 410 degrees F.

  • Delicata squash
  • Sage
  • Avocado oil
  • Cinnamon
  • Paprika
  • Salt
  • Pepper
Roasted delicata squash - Daisybeet

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Roasted delicata squash - Daisybeet
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Roasted Delicata Squash with Cinnamon and Sage (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 5 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 25-30 minutes
  • Yield: serves 56 1x
  • Category: side dish

Description

This roasted delicata squash is the sweetest side dish full of fall flavors. The skin of this delicious squash is edible, so no peeling required!


Scale

Ingredients

  • 2 delicata squashes, cut into half moons
  • 1 tbsp avocado oil
  • 1/2 tsp cinnamon
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp fresh sage, chopped

Instructions

  1. Preheat oven to 410 degrees F. Line a baking sheet with parchment paper.
  2. Wash and scrub delicata squash. Slice squash in half lengthwise. Use a spoon to scoop out and discard seeds. Slice into 1/4th inch thick half moons.
  3. Toss delicata slices in avocado oil with spices, salt, pepper, and sage.
  4. Spread in an even layer on baking sheet.
  5. Roast for 20-25 minutes, flipping squash pieces halfway through roasting.
  6. Squash is done when the flesh is beginning to brown and caramelize, and is fork tender.


Notes

  • Tastes great warm or cold.
  • Store in an airtight container in the fridge for 3-4 days.

Keywords: roasted delicata squash, vegan, gluten free

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Roasted delicata squash - Daisybeet

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Shredded Brussels Sprout Salad with Kale and Apples (Gluten Free)

Say hello to your new favorite salad! This shredded Brussels sprout salad is crunchy, lemony, cheesy, and a little bit sweet. It’s perfect for meal prep!

Shredded Brussels sprouts salad with kale and apples - Daisybeet

I’m eating this shredded Brussels sprout salad for lunch as I type this blog post. I’ve already made it twice in one week, and have eaten it with approximately 5 meals. I can tell this is the start of a new salad obsession!

I was inspired to make this salad after eating a similar one at Oak at Fourteenth in Boulder a few weeks ago. My friends and I were raving about how great their kale salad was. You know a salad is good when you go back for seconds (and thirds), even after a few drinks!

Shredded Brussels sprouts salad with kale and apples - Daisybeet

Why you’ll love this shredded Brussels sprouts salad

  • It’s easy to make. If you use a food processor, this recipe is super easy to make, because there is minimal chopping. You’ll slice and finely shred the kale using the slicing blade. You can always chop and slice the vegetables by hand, it just will take a bit longer to make!
  • Celebrates seasonal produce. This salad highlights some favorite fall produce: Brussels sprouts, kale, and apples. The flavors and quality of the produce is spot on, because it is so fresh and in-season.
  • It’s different. Sick of romaine or spinach based salads? Mix things up with this shredded Brussels sprouts salad! You’ll be pleasantly surprised by how delicious raw Brussels sprouts are, while getting in your daily dose of greens.
Ingredients - Daisybeet

What’s in this salad?

You need less than 10 ingredients to make this recipe. You can even pick up a few of them at the farmer’s market, because they are in season now!

  • Brussels sprouts
  • Kale
  • Apples
  • Slivered almonds
  • Parmesan cheese
  • Olive Oil
  • Lemon
  • Dijon mustard
  • Maple syrup
  • Salt and pepper
Shredded Brussels sprouts salad with kale and apples - Daisybeet

Tips for making this shredded Brussels sprouts salad perfectly

  • Use a food processor slicing blade. This recipe is easy to make and not very time consuming if you have a food processor with a slicing blade attachment. You can absolutely make this salad if you don’t, but it will take longer and the vegetables might not be as fine.
  • Choose a firm, crunchy, slightly tart apple variety. Crunchy apples hold up better when chopped so small, and slightly tart apples lend a really great flavor to this salad. I used SnapDragon apples from New York, and they are perfect! SnapDragon apples are crispy and have the perfect sweet to tart balance. If you can’t find SnapDragon apples, I suggest Honeycrisp or something similar.
  • Use freshly grated parmesan cheese. Purchase high quality parmesan cheese and grate it yourself instead of getting it pre-shredded. It has so much more flavor and freshness, which comes out beautifully in this shredded Brussels sprouts salad. I like to use a zester to grate the cheese into very fine pieces.
Shredded Brussels sprouts salad with kale and apples - Daisybeet

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Shredded Brussels Sprout Salad with Kale and Apples (Gluten Free)

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: serves 56 1x
  • Category: side dish

Description

Say hello to your new favorite salad! This shredded Brussels sprout salad is crunchy, lemony, cheesy, and a little bit sweet. It’s perfect for meal prep!


Scale

Ingredients

  • 1/2 cup slivered almonds
  • 16 oz Brussels sprouts (about 4 cups whole sprouts)
  • 5 cups kale
  • 2 SnapDragon apples, finely chopped into matchsticks
  • 1/2 cup finely grated parmesan cheese
  • Zest of 1 lemon
  • 4 tbsp lemon juice
  • 1/2 tbsp Dijon mustard
  • 1 tsp maple syrup
  • 3 tbsp olive oil
  • Dash of salt and pepper

Instructions

  • Preheat oven to 350 degrees F.
  • Toast almonds on an unlined baking sheet for 5-8 minutes, until lightly golden brown.
  • Wash and slice off the ends of the Brussels sprouts.
  • Shred Brussels sprouts using the slicing blade of a food processor. Transfer to a large mixing bowl, and wipe out food processor container.
  • Repeat the same shredding process with the kale using the same food processor blade. Transfer kale to the mixing bowl.
  • Add sliced apples, parmesan cheese, and lemon zest to the bowl.
  • To make dressing, whisk together lemon juice, Dijon mustard, maple syrup, salt, and pepper. Slowly drizzle in olive oil as you continue to whisk, until dressing is cohesive.
  • Pour dressing over the salad, and toss until everything is well coated in dressing. 


Notes

  • Store in an airtight container for up to 4 days in the fridge.
  • This salad holds up well, so it can be prepared in advance.

Keywords: shredded brussels sprouts salad, kale, gluten free, brussels sprouts

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Shredded Brussels sprouts salad with kale and apples - Daisybeet

Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!

Thank you Yes! Apples for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.

Featured

Addicting Lemon Parmesan Broccoli (Gluten Free)

Everyone will love this lemon parmesan broccoli recipe! It will be your new, super addicting side dish to serve with any meal.

Lemon parmesan broccoli - Daisybeet

My favorite way to prepare broccoli is to roast it with just salt, pepper, and olive oil. But adding lemon and parmesan cheese elevates it to a whole different level!

This side dish reminds me of something that would be on the menu of your favorite New American restaurant. Even though the main ingredient is broccoli, it feels more unique and fancier than a simple plate of roasted vegetables.

Lemon parmesan broccoli - Daisybeet

How to make lemon parmesan broccoli

This recipe really couldn’t be easier. It will look so impressive when you serve it to your family and friends with the freshly grated parmesan and lemon wedges.

  • Roast broccoli on a sheet pan
  • Make the lemon dressing
  • Toss the roasted broccoli in the lemon dressing
  • Plate your broccoli, and top generously with freshly grated parmesan
Lemon parmesan broccoli - Daisybeet

Tips for making this recipe

  • Use freshly grated, high quality parmesan cheese. Because this recipe is so simple, the quality of ingredients is important to let the flavors shine. Purchase a fresh hunk of parmesan cheese and grate it yourself right before serving instead of using pre-grated packaged cheese.
  • Roast broccoli right on the baking pan. I recommend skipping the parchment paper or aluminum foil lining when roasting your broccoli. I find it gets crispier when I put it directly on the pan. Plus, less waste!
  • Choose broccoli with long stems. If you can find a head of broccoli with long stems, grab that one at the store. I like to keep as much of the stem on as possible because it adds a contrasting texture to the dish.
Lemon parmesan broccoli - Daisybeet

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  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 46 1x
  • Category: side dish

Description

Everyone will love this lemon parmesan broccoli recipe! It will be your new super addicting side dish to serve with any meal.


Scale

Ingredients

  • 2 heads of broccoli, chopped into florets
  • 1 tbsp olive oil
  • Salt
  • Pepper
  • 1/2 tbsp garlic powder
  • Zest of 1 lemon
  • 1 lemon, sliced into half moons

Lemon Dressing

  • 1 tbsp fresh lemon juice
  • 1 tsp dijon mustard
  • 1 tsp honey
  • 2 tsp shallot, minced
  • 2 tbsp olive oil

 

  • 1/3 cup parmesan cheese, finely grated
  • 1 tsp crushed red pepper

Instructions

  1. Preheat oven to 400 degrees F.
  2. Toss broccoli florets in olive oil, a generous shake of salt and pepper, garlic powder, and lemon zest.
  3. Spread broccoli in an even layer on a large baking sheet. Top with slices of lemon.
  4. Roast for 25-30 minutes, until broccoli is nicely browned and crispy.
  5. While the broccoli roasts, prepare the dressing. Whisk together the lemon juice, mustard, and honey until combined. Add shallots and slowly drizzle in olive oil. Continue whisking until dressing is cohesive.
  6. Remove lemon slices from the baking dish. Place broccoli in a large mixing bowl and pour on the dressing. Toss thoroughly so each piece is coated.
  7. Plate the broccoli and sprinkle on the freshly grated parmesan cheese and crushed red pepper.
  8. Garnish with the roasted lemon slices, if desired. 


Notes

  • Store in the fridge in an airtight container for up to 3 days. 

Keywords: lemon parmesan broccoli, gluten free, side dish

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Featured

Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas (Gluten Free)

This beet and goat cheese salad is a delicious side dish any beet lover will enjoy! The beets are tossed with goat cheese, U.S.-grown wild rice, chickpeas, and a zippy lemon vinaigrette. 

Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas - Daisybeet

Beets are definitely a polarizing food. You either love them or you hate them. But if you love them, you know how TASTY beets are when paired with tangy goat cheese. It’s one of my all time favorite food combinations!

You guys know how much I love my grain salads, and this one really tops my list. It features U.S.-grown wild rice, chickpeas, in addition to beets and goat cheese. Wild rice is a new ingredient for me, and I can already think of a million other ways I want to use this grain!

Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas - Daisybeet

Why choose U.S.-grown rice?

Did you know the United States produces 18 billion pounds of rice per year? Neither did I! U.S.-grown rice is also extremely high quality. I recently had the pleasure of traveling to Ralston Family Farm in Little Rock, Arkansas to experience rice growing and learned about it firsthand! 

During our trip, we got to tour the entire rice farm, from field, to storage, to milling, to packaging. They have a beautiful modern kitchen at the farm, where we were treated to a multi-course rice tasting, plus a delicious lunch prepared by chef Matthew Bell. We even learned how to make sushi, using antioxidant-rich purple rice! It was such a fun trip, and I am so grateful to have had the opportunity.

Here are some cool facts I learned:

  • Arkansas is the nation’s largest rice producer.
  • Rice is a very sustainable crop to grow. At Ralston Family Farm, they flood the rice fields with water from the Arkansas river. Once they are done, the water goes right back into the river, in a purified state.
  • Some varieties of rice are high in antioxidants, like red rice and purple rice. 
  • Rice takes about 100 days to grow between the day it is planted and when it is harvested.
Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas - Daisybeet

Main ingredients in this roasted beet and goat cheese salad

This salad contains so many wholesome, real food ingredients. You’ll load up your plate with plenty of fiber, plant-based protein, and antioxidants with this on your menu!

  • Red and golden beets
  • U.S.-grown Wild rice
  • Chickpeas
  • Goat cheese
  • Olive oil
  • Lemon juice
  • Parsley 
  • Garlic 
Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas - Daisybeet

If you love this recipe, you may also like

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Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas - Daisybeet
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Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas (Gluten Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: serves 6 1x
  • Category: side dish

Description

This beet and goat cheese salad is a delicious side dish any beet lover will enjoy! The beets are tossed with goat cheese, U.S.-grown wild rice, chickpeas, and a zippy lemon vinaigrette.


Scale

Ingredients

  • 2.5 lb red and golden beets
  • 1 cup U.S.-grown wild rice
  • 1 can low sodium chickpeas, drained and rinsed
  • ½ cup parsley, chopped
  • 1/3 cup goat cheese crumbles
  • Salt
  • Pepper

Dressing

  • 2 tbsp lemon juice
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 tbsp chopped parsley
  • 1 clove garlic, minced
  • 3 tbsp olive oil

Instructions

  1. Preheat oven to 450 degrees F. Spray a covered baking dish with olive oil cooking spray.
  2. Wash and scrub beets and add them to the prepared baking dish. Sprinkle with a little salt and cover. *Alternatively, you can wrap each beet in tin foil and place on a baking sheet, if you don’t have a covered baking dish.
  3. Roast beets for 45 minutes – 1.5 hours, rotating them every 20 minutes so they cook evenly. Beets will be done cooking when fork tender.
  4. Once beets are cool enough to handle, use your hands to squeeze off the skin under cool running water. Chop into 1 inch cubes.
  5. While the beets roast, cook the wild rice according to package instructions. I used a rice cooker on the brown rice setting, and it took about an hour.
  6. Prepare the dressing. Whisk together lemon juice, apple cider vinegar, honey, mustard, parsley, and garlic. Slowly drizzle in olive oil while continuing to whisk until well combined.
  7. Combine roasted beets, wild rice, chickpeas, parsley, and goat cheese in a large mixing bowl. Pour in dressing and toss until everything is well coated. Add salt and pepper to taste.


Notes

  • Try to choose similar sized beets for even cooking. The smaller they are, the faster they will cook.
  • This salad tastes good cold and holds up well as leftovers.
  • Store in the fridge for up to 5 days in an airtight container.

Keywords: beet and goat cheese salad, beets, wild rice, gluten free, U.S.-grown rice, goat cheese, chickpeas

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Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas - Daisybeet

Disclosure: Thank you USA Rice and The Feedfeed  for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.

Featured

Moroccan Spiced Cauliflower (Vegan, Gluten Free)

This Moroccan spiced cauliflower dish is the perfect combination of sweet and spicy, thanks to dates and ras-el-hanout spice. Everyone will love this side!

Moroccan spiced cauliflower - Daisybeet

Cauliflower is one of my favorite vegetables to experiment with. It’s become one of the best loved vegetables, because it can easily be transformed to pizza, rice, and even mac and cheese! While I love a good cauliflower crust pizza, roasting it up whole is still so delicious.

This Moroccan spiced cauliflower recipe takes advantage of cauliflower’s neutral palette by packing the flavor! I used ras-el-hanout, which is a traditional Moroccan spice blend. It’s full of warming flavors like ginger and coriander. I also added fresh chopped dates and cilantro. The savory sweet profile of this dish is amazing!

Moroccan spiced cauliflower - Daisybeet

Health Benefits of Cauliflower

Cauliflower is part of the cruciferous vegetable family, which also includes broccoli, Brussels sprouts, kale, and cabbage. This group of veggies is particularly healthy, because they contain plant-based compounds called phytonutrients. Cruciferous vegetable consumption and these phytonutrients have been linked to reduced inflammation and may protect against certain cancers.

Main ingredients in Moroccan spiced cauliflower

Moroccan spiced cauliflower ingredients

You’ll need just a handful of simple, whole food ingredients for this dish. I’ve also included easy ingredient swaps that would be just as delicious!

  • Cauliflower
  • Ras-el-hanout: swap for 1 tsp each paprika, cumin, and ginger
  • Medjool dates: swap for golden raisins or dried cherries
  • Cilantro: swap for parsley
  • Salt
  • Pepper
  • Olive oil

If you love this recipe, you may also like:

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Moroccan Spiced Cauliflower (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: serves 4 1x
  • Category: side dish
  • Method: bake

Description

This Moroccan spiced cauliflower dish is the perfect combination of sweet and spicy, thanks to dates and ras-el-hanout spice. Everyone will love this side!


Scale

Ingredients

  • 1 large head of cauliflower, cut into florets
  • 1 tbsp olive oil
  • 3 tsp ras-el-hanout
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Zest of 1 lemon
  • 1/2 cup medjool dates, pitted and chopped
  • 2 handfuls of cilantro, chopped finely

Instructions

  1. Preheat oven to 410 degrees F. Line a baking sheet with parchment paper.
  2. Toss cauliflower florets in olive oil, ras-el-hanout, salt, pepper, and lemon zest.
  3. Roast for 25-35 minutes, mixing halfway through. Cauliflower will be done when fork tender and starting to caramelize on the outside.
  4. Toss cauliflower with dates and cilantro. 


Notes

  • If you don’t have ras-el-hanout, sub 1 tsp each ginger, coriander, and paprika. 

Keywords: moroccan spiced cauliflower, vegan, cauliflower recipe, gluten free

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Featured

The Best Summer Peach Salad (Gluten Free)

This delicious, easy peach salad combines all the best flavors of summer! Make it tonight for a dinner side everybody will love.

Peach salad bowl surrounded by ingredients - Daisybeet

I’ve made this peach salad like five times this summer, so it’s about time I shared the recipe with you all! I love this salad for so many reasons. It’s easy to make, filled with the best summer produce, and just tastes so fresh!

I love adding in-season fruit to salads. The sweet flavor is a great contrast to the savory, tangy, and acidic flavor profiles you usually get in a salad. I love to use apples in the fall, pears in the winter, and strawberries and peaches in the summertime.

Summer peach salad - Daisybeet

Tips for making this summer peach salad

  • Choose the best quality produce you can find. The amazing flavor in this salad comes from the freshest, in season produce. If you can get to a farmer’s market, pick up your produce there! Otherwise, look for locally sources tomatoes, peaches, and corn in your grocery store.
  • Don’t use overripe peaches. You want to use peaches that are ripe enough for flavor, but not SO ripe that they don’t hold their shape when sliced.
  • Thoroughly toss the salad in dressing. This salad tastes best when you toss it well with the dressing. That way, the goat cheese disperses and coats the peaches and vegetables in it’s creaminess.
  • Experiment with different greens. I think peppery arugula is the perfect base for this peach salad, but feel free to try other greens! I recommend a softer green, like baby spinach or spring mix.
  • Serve immediately. This recipe is best served right when you prepare it. The greens will become wilted if you save it overnight, after the salad has been dressed.
Summer peach salad - Daisybeet

Ingredients in this summer peach salad

  • Arugula
  • Peaches
  • Cherry tomatoes
  • Corn
  • Cucumber
  • Basil
  • Goat cheese
  • Balsamic vinegar
  • Olive oil
  • Honey mustard
  • Honey
Summer peach salad - Daisybeet

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The Best Summer Peach Salad (Gluten Free)

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 3 minutes
  • Total Time: 18 minutes
  • Yield: serves 6 1x
  • Category: side

Description

This delicious, easy peach salad combines all the best flavors of summer! Make it tonight for a dinner side everybody will love.


Scale

Ingredients

  • 2 ears of corn, shucked
  • 1 bag of arugula
  • 2 peaches, sliced
  • 1 pint cherry tomatoes, halved
  • 1 cup cucumber, chopped
  • 1/2 cup fresh basil, chopped
  • 1/3 cup crumbled goat cheese
  • 3 tbsp balsamic vinegar
  • 1 tbsp honey mustard
  • 1/2 tbsp honey
  • 3 tbsp olive oil

Instructions

  1. Bring a large pot of water to a boil. Add corn and boil for 2-3 minutes. Drain and rinse with cold water until cool enough to handle. 
  2. Slice kernels off of corn cob using a sharp knife.
  3. Add arugula to a large salad bowl. Top with peaches, cherry tomatoes, cucumber, basil, corn, and goat cheese.
  4. Whisk together balsamic vinegar, honey mustard, and honey until smooth. Slowly drizzle in olive oil as you continue to whisk, until dressing is cohesive.
  5. Pour dressing over salad and toss well to coat everything evenly.
  6. Serve immediately.


Notes

  • Best served immediately.

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