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Cauliflower Stuffing

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 12 people

Calories: 184kcal

Ingredients:

• 1 head Cauliflower
• 4 tbsp Butter
• 1 lb Breakfast Sausage casings removed
• 1 c Onions finely chopped
• 1 bulb Fresh Fennel finely chopped
• 4 stalks Celery finely chopped
• .5 c White Wine
• .25 c Fresh Parsley chopped
• 1 tbsp Fresh Sage finely chopped
• 1 tbsp Fresh Thyme finely chopped
• 2.5 tsp Sea Salt
• .5 tsp Ground Black Pepper

Instructions:

• Preheat oven to 350 F.
• Chop cauliflower into florets and place them on a baking sheet. Spray with cooking spray.
• Bake in the oven for 25 minutes, or until the cauliflower softens and begins to brown slightly.
• While cauliflower roasts, add breakfast 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 to drain.
• Add butter to the skillet and melt, stirring constantly so it doesn't brown.
• Add chopped onions, fennel, and celery. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon pepper. Cook in butter until they're soft and lightly browned (around 10 minutes).
• Add wine to skillet and deglaze. Cook until no wine is left — about 5 minutes.
• Add parsley, sage, thyme, and remaining salt. Stir to combine
• In a casserole dish, combine sausage, cauliflower, and veggies and stir to combine.
• Toss them in a preheated oven for 10 minutes to bake before serving.

Nutrition

Calories: 184kcal | Carbohydrates: 6g | Protein: 7g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 795mg | Potassium: 389mg | Fiber: 2g | Sugar: 2g | Vitamin A: 374IU | Vitamin C: 30mg | Calcium: 41mg | Iron: 1mg

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