Savory Cauliflower Stuffing

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This Savory Cauliflower Stuffing tastes exactly like stuffing. It’s loaded with all the traditional flavors of onion, herbs, sausage, veggies, cranberries and nuts.

Prep Time15

Cook Time40

Course: Side Dish

Cuisine: Christmas, Thanksgiving

Keyword: cranberries, keto, low carb, pecans, vegetables

Servings:

Calories: 437kcal

Ingredients

4 tablespoons olive oil
1 head cauliflower cut into bite-size florets
1 cup diced yellow onion
1 cup diced baby Bella mushrooms
2 medium carrots peeled and diced
Salt and pepper to taste
1 pound mild Italian sausage
4 tablespoons butter
1 cup celery
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh parsley
2 teaspoons minced fresh sage
1/2 cup dried cranberries
1/2 cup pecans
1/2 cup parmesan cheese or to taste

Instructions

Preheat oven to 425° F. Spread cauliflower, mushrooms, carrots, and onions on a sheet pan. Pour 2-4 tablespoons of
olive oil over vegetables and toss to coat. Sprinkle with salt and pepper.
Roast in oven, stirring halfway through baking, for 25 minutes, until cauliflower begins to
brown and veggies are soft.
Meanwhile, brown sausage in 4 tablespoons of butter over medium heat in a frying pan.
Use a slotted spoon to remove sausage from the pan, leaving butter and pan drippings
behind. Add celery and fresh herbs to the pan drippings and saute for 4-5 minutes until celery is
tender.
After the vegetables on the sheet pan have roasted for the first 25 minutes, remove pan from
oven. Add browned sausage, celery, and herbs to the sheet pan. Use a rubber spatula to be
sure you’ve scraped all of the butter and drippings out of the frying pan.
Add cranberries and pecans to the sheet pan and toss everything together. Sprinkle with
parmesan cheese and return pan to the oven.
Roast an additional 10-15 minutes until the vegetables are golden brown, the pecans are
roasted and the cheese is melted.

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