- 3/4 cup butter (or olive oil)
- 1 pound crimini mushrooms, cut in half
- 1 leek
- 2 stalks celery
- 1 head cauliflower, broken into florets
- 1 cup hazelnuts
- 2 lemons
- 1 teaspoon lemon zest
- 2 garlic cloves
- 1 tablespoon fresh thyme
- 1/3 cup roughly chopped parsley
- 1/2 teaspoon salt
Preheat oven to 350 degrees Fahrenheit.
In a sauté pan over medium heat, melt 1/4 cup of butter and sauté mushrooms, leek and celery for about 5 minutes, until the mushrooms soften a bit. Combine with cauliflower florets in a 13×9 inch rimmed baking pan.
In a food processor, combine hazelnuts, juice of one lemon, lemon zest, garlic, thyme, parsley, salt and 1/4 cup of melted butter.
Pulse until the mixture is well-blended and the hazelnuts are in tiny pieces, but it’s not nearly as smooth as a paste.
Spoon the mixture on the top of the cauliflower and mushrooms and mix well.
Bake for 45 minutes at 350 degrees, stirring occasionally. Raise the heat to 375 degrees and bake another 35-45 minutes, stirring several times so the stuffing does not burn or stick to the pan. It is these last 35-45 minutes that are crucial to finishing the dish. The hazelnuts will brown and lose moisture, becoming caramelized and a bit crunchy again.
This stuffing can be baked a day ahead and then covered and re-heated before serving. Right before serving, squeeze the juice of the remaining lemon top and add more salt if needed.