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!
Servings: 6 servings
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
Calories: 329kcal | Carbohydrates: 15g | Protein: 15g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 74mg | Sodium: 500mg | Potassium: 571mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2048IU | Vitamin C: 42mg | Calcium: 50mg | Iron: 1mg