Here’s a healthier stuffing for those of you looking to cut out some carbs this Thanksgiving!
It has all the stuffing flavors just instead of bread, I used cauliflower!
Cauliflower has stood in for carbs plenty of other times, so why not with stuffing? Of course you need to like roasted cauliflower to enjoy it, but it still has all the things you want in great stuffing.
It has the same spices and delicious add-ins that you’d expect, it’s nice and soft, and it totally has that comfort food factor. It’s actually so easy to make that I will definitely make it outside of the holiday season. Believe it or not, it’s simple enough even for a busy weeknight.
- 1 Head of Cauliflower
- Olive Oil
- 1/4 Cup Unsalted Butter unsalted
- 1 Lb Breakfast Sausage casings removed
- 1 Large Onion finely chopped
- 4 Cloves Garlic, chopped
- 1 Fennel Bulb finely chopped
- 4 Celery Stalks finely chopped
- 1/2 Cup White Wine dry
- 1/4 Cup Fresh Parsley finely chopped
- 1 Tablespoon Sage finely chopped
- 1 Tablespoon Thyme finely chopped
- 2 1/2 Teaspoons Kosher Salt
- 1/2 Teaspoon Pepper
- ½ cup Grated Fontinella cheese or Parmesan cheese
Preheat the oven to 350 F.
Chop cauliflower into florets and place on a baking sheet. Drizzle with olive oil and a sprinkle of salt and pepper.
Bake in the oven for 25 minutes, or until the cauliflower softens and begins to brown slightly.
While the cauliflower bakes, cook the sausage.
Add the sausage to a large skillet.
Break up the sausage with a wooden spoon as it cooks. Cook until no longer pink.
Place sausage on a paper towel-lined plate.
Wipe the skillet out with a paper towel but leave some of the grease and bits.
Add butter to the skillet and melt, stirring constantly so it doesn’t brown.
Add chopped onions, garlic, fennel, and celery. Sprinkle it with salt and pepper. Cook in butter until they’re soft and lightly browned (around 10 minutes).
Add wine to skillet and bring to a boil.
Cook until no wine is left — about 5 minutes.
Add cheese, parsley, sage, thyme, salt and pepper. Stir to combine.
In a casserole dish, combine sausage, cauliflower, and veggies and stir to combine.
Place them in the preheated oven for 10 minutes. If you want the tops a little crispy, turn the broiler on for 5 minutes.