The Author Of This Recipe Is Lindsey

Servings 12 Servings


  • 1 Head of Cauliflower

  • Cooking Spray

  • 1/4 Cup Butter , unsalted

  • 1 Lb Breakfast Sausage , casings removed

  • 1 Large Onion , finely chopped

  • 1 Fennel Bulb , finely chopped

  • 4 Celery Stalks , finely chopped

  • 1/2 Cup White Wine , dry

  • 1/4 Cup Parsley , finely chopped

  • 1 Tablespoon Sage , finely chopped

  • 1 Tablespoon Thyme , finely chopped

  • 2 1/2 Teaspoons salt

  • 1/2 Teaspoon Pepper


  1. Preheat oven to 350 F.

  2. Chop cauliflower into florets and place on a baking sheet. Spray with cooking spray.

  3. Bake in the oven for 25 minutes, or until the cauliflower softens and begins to brown slightly.

  4. Add breakfast sausage to a large skillet.

  5. Break up the sausage with a wooden spoon as it cooks. Cook until no longer pink.

  6. Place sausage on a paper towel lined plate.

  7. Add butter to the skillet and melt, stirring constantly so it doesn’t brown.

  8. 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).

  9. Add wine to skillet and bring to a boil. Cook until no wine is left — about 5 minutes.

  10. Add parsley, sage, thyme, and 1 ½ teaspoons of salt. Stir to combine.

  11. In a casserole dish, combine sausage, cauliflower and veggies and stir to combine.

  12. Toss them in preheated oven for 10 minutes (just to combine all the flavors).

  13. Allow stuffing to cool before serving, and enjoy!

Nutrition Facts

	Amount Per Serving			

Calories 172 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 5g 25%

Cholesterol 37mg 12%

Sodium 783mg 33%

Potassium 266mg 8%

Total Carbohydrates 3g 1%

Dietary Fiber 1g 4%

Sugars 0g

Protein 6g 12%

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By Admin

Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.

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