Low Carb Cauliflower + Sausage Stuffing 🧄🌱🧅
This is THE recipe you’re going to need to make for your low-carb or gluten free friends & family members this holiday season. But then you’ll have a problem because everyone else is going to taste it, and you’ll wish you made more (a lot more)! This delicious and creative cauliflower stuffing disappears quick!
Packed full of satisfying, nutrient-dense ingredients…your guests and your body will thank you for this one.
This is our FAVORITE homemade sausage recipe.
➡️ To Make Cauliflower Rice:
Place the cauliflower florets into a food processor, and pulse a few times until it resemble rice grains. Don’t over process, or you’ll just have mush.
➡️ Rachel’s tips:
You can use pre-cut cauliflower rice to make this even quicker! This can be found just about everywhere these days.
Often in the deli area as a “freshly chopped” version or in the freezer section at the grocery store.
My 2 favorites are Trader Joe’s brand and the big frozen bags found at Costco.
1 head of cauliflower is equal to about 4 cups of cauliflower rice.
OR – simply make your own cauliflower “rice” using a large head of cauliflower broken into florets.
Place cauliflower florets into a food processor and lightly pulse until broken into rice-sized pieces. Do not over-pulse, or you’ll just have mush.
➡️ For Meal Prep:
Double up your batch, then place your leftovers into glass food prep containers in the fridge to reheat for future meals throughout the week. The flavors only get better the next day! I would recommend storing this in the fridge 2-3 days max.
Makes about 6 servings
- 1 medium/large head of cauliflower; riced, OR 4 cups frozen cauliflower rice, thawed
- 1 lb. natural Italian sausage
- 1 large apple, chopped
- 5 fresh celery ribs, diced small
- 1/2 cup raw walnuts or pecans, chopped
- 1 large sweet onion, diced small
- 4 cloves fresh garlic, minced
- 2 Tbsps fresh thyme, stems removed
- 2 Tbsps fresh parsley minced, for garnish
- 1 Tbsp ghee, or grass-fed butter
- 2 Tbsps avocado oil or olive oil
- sea salt and black pepper, to taste, about 1/2 teaspoon each
Preheat your oven to 400 degrees f and grease a 2 quart casserole dish with a bit of avocado oil.
Heat ghee in a large skillet over medium-high heat. Add sausage and mix well breaking apart with a wooden spoon until it’s crumbly. Cook until browned, about 5-7 minutes. Once nicely browned, set aside, reserving the grease in the pan.
Using that same skillet, add in oil and reduce to medium heat, then add in onion, celery and garlic. Sauté for about 4 minutes until fragrant and lightly caramelized.
Next, stir in your cauliflower rice, and continue to cook, stirring occasionally for about 5 minutes.
Return the browned sausage to the skillet, and add in your chopped apples, walnuts and thyme leaves; season with sea salt and pepper to your taste, and toss everything well to combine.
Remove from the heat and place your mixture into the prepared casserole dish, cover the top with parchment paper or with aluminum foil (loosely so it doesn’t touch the food) and bake in your 400 degree oven for about 15 minutes until golden brown.
Garnish with chopped parsley on top and serve.