Riced Cauliflower Stuffing with Sausage | Whole30, Keto, Paleo

A tasty, low-carb, gluten-free version of your favorite Thanksgiving side dish! Riced cauliflower stuffing packed with veggies, sausage, & tons of flavor!

Course Dinner, Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 329kcal

Author Mary Smith

Ingredients

Sausage (optional- you can also used store bought!)

1 tbsp ghee or vegan butter
1 lb ground pork
½ tsp sea salt
½ tsp pepper
1 tsp dried sage
¼ tsp ground cloves
1 tsp fennel seeds
½ tsp paprika
½ tsp red pepper flakes

Stuffing

2 tbsp ghee or vegan butter
½ cup diced leeks
½ cup diced celery
½ cup diced carrots
1 small apple, diced
¼ cup dried cranberries look for sugar free if doing Whole30!
½ tsp salt
½ tsp pepper
1 tsp thyme
1 tsp ground sage
1 tsp dried rosemary
1 lb cauliflower rice, I get the bag in the fresh produce section at Trader Joes
3 tbsp chicken broth

Instructions

Make the sausage. Heat ghee in a large saute pan and crumble ground pork with a spoon. Add all of the spices and mix to combine while cooking over medium heat. Continue stirring until cooked through, about 5-7 minutes. Remove from pan.
In the same pan, heat the remaining ghee over medium high heat. Add the celery, leeks, carrots, apple, and dried cranberries and stir until they begin to soften, about 4-5 minutes.
Add the salt, pepper, thyme, sage, and rosemary. Continue stirring. Add in the cauliflower rice and cook another 2-3 minutes. Add the sausage back to the pan along with the chicken broth and stir until it's absorbed, 1-2 more minutes. Enjoy!

Nutrition