Your Paleo, Whole30, low-carb or keto guests will be thrilled with this grain-free Sausage and Mushroom Cauliflower Stuffing! The combination of dried and fresh sage, celery, onion and leek provides layers of classic flavor, while sausage and mushrooms lend depth and meatiness. The result is an easy to prepare and nutritious grain-free stuffing that brings the mouth watering flavor of traditional stuffing to your Thanksgiving table, but without the bread!
- 1 to 1 1/4 lb sage breakfast sausage
- 1 lb cauliflower florets, cut into bite size pieces (equivalent to 1 large head of cauliflower or a 2 lb bag of fresh cauliflower florets)
- 1 lb mushrooms, cut into bite size pieces
- 1/2 cup onion, chopped
- 3/4 cup leek, finely chopped (bulb/white part of a medium leek)
- 1 cup celery, chopped
- 1 tsp garlic, minced (about 2 cloves)
- 3 Tbsp avocado oil (or other neutral cooking oil)
- 1 tsp poultry seasoning divided in two
- 1 tsp ground sage divided in two
- 1 1/2 tsp salt divided in two
- 1 Tbsp fresh sage, finely chopped
- 2 Tbsp fresh parsley, chopped
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Preheat oven to 450 degrees Fahrenheit.
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Cut the cauliflower into bite size pieces and mushrooms into 1-inch pieces. Place in a large bowl and toss with the avocado oil and half of the salt, poultry seasoning and ground sage. Spread in an even layer on a large baking sheet and roast at 450 for about 18 minutes. The time needed to roast the cauliflower and mushrooms may vary between 15 and 20 minutes, depending on your oven and how big the pieces are. Check them at 15 minutes and then remove when they start to brown a little. Set aside when done.
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While the cauliflower and mushrooms are roasting, brown the sausage in a large skillet over low-medium heat (about 10 minutes). Use a spatula to break into small pieces. When the sausage is cooked, push it aside and add the celery, leek, and onion. Add the other half of the salt and poultry seasoning and all of the fresh chopped sage and stir to combine. Cook until softened, about 5 minutes. Combine the cooked sausage with the cooked onion, leek and celery before removing from heat.
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Transfer the roasted cauliflower and mushrooms back into the large bowl. Pour the cooked sausage, onion, leek and celery over the top. Be sure to include any remaining grease rendered from the sausage, since it will absorb into the warm mushrooms and cauliflower and add lots of great flavor!
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Stir carefully to combine. Top with fresh chopped parsley before serving.