pinterest pinterest icon print print icon

Holiday Roasted Cauliflower and Chestnuts

A delicious plant-based side for your holiday meal.

Print Recipe


  • 1 head cauliflower, cut into bite-size pieces
  • 1 cup chestnuts, roasted, roughly chopped
  • 1 tsp thyme, fresh
  • Black pepper, freshly ground, to taste
  • 1 cup leeks, finely chopped
  • 3/4 cup celery, finely chopped
  • 2 tbsp green onion, finely chopped
  • 2 tsp garlic, fresh, minced
  • 1 tbsp sage, fresh, finely chopped
  • 1 tsp rosemary, fresh, finely chopped
  • 1/2 tsp nutmeg, ground
  • Black pepper, freshly ground, to taste
  • 1/2 cup vegetable broth, low-sodium
  • 1/2 cup cranberries, dried
  • 1/3 cup parsley, fresh, finely chopped


  1. Preheat oven to 400°F.
  2. Place cauliflower and chestnuts on a baking sheet and sprinkle with fresh thyme and 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 green onion 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 black 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.