Herb Cauliflower & Hazelnut Stuffing

Step 1: Vegetable Base ... In a large pan, saute the mushrooms, leeks, and celery for 4-5 minutes on medium heat; with 2 tablespoons of butter, and 2 tablespoons of olive oil. Let them sweat slowly. Then, add the cauliflower; and, stir until combined. Remove from the heat.

Step 2: Herb Nut Sauce ... As the vegetables cook; prepare the Herb Nut Sauce. In a food processor, add the hazelnuts, garlic, juice and zest of 1 lemon, thyme, rosemary, parsley, 2 tablespoons olive oil, 2 tablespoons softened butter, a pinch of salt and pepper; and, puree until coarse ground. You don't want to make a paste. Then, add the sauce to the cauliflower mushroom mix; and, stir to combine.

Step 3: Bake ... Add the cauliflower mix to a 9x13" or similar size baking dish. I used an oval 7x12" dish, coated with a non-stick spray. Bake on the middle rack, covered, in a 350 degree oven for 45 minutes - stirring a couple of times as it cooks.

Step 4: Raise the oven temp to 375, and bake another 20-30 minutes uncovered; so the cauliflower can crisp up a bit. At this point, the cauliflower should be completely soft and falling apart. And, the nuts should get nice and crispy.

Step 5: Finish and Serve ... Squeeze the other lemon over the casserole; and, lightly toss. It is also great to make ahead and reheat - I reheated mine right in the microwave. I served this with a roasted cornish hen; but, baked or roasted chicken and pork would be delicious. Even, baked salmon, lemon or steak would be wonderful.

Step 6: As mentioned, the last time I made this; I added some dried cherries to the dish after I uncovered it for the second half of cooking. That was really delicious. Even though it does have a bit of butter and oil, I still think it is a nice alternative to the classic bread stuffing; and, it does serve a crowd.