This post may contain affiliate links. Please see our disclosure policy.
Cauliflower Rice Stuffing with Sausage is going to be your new favorite holiday side dish!! This grain-free stuffing is packed with savory sausage, earthy mushrooms, sweet apples, and tangy dried cranberries. As a nutritionist, I love when a dish delivers cozy comfort without weighing you down, and this one hits all the right notes!!
Stuffing has always been my ultimate Thanksgiving side dish. Forget the turkey for me, I can totally skip it, but stuffing? Never!! I didn’t truly appreciate stuffing until I was an adult. My first “Friendsgiving” as a married couple changed everything. A friend brought over a stuffing loaded with sausage, apples, celery, cranberries, and fresh sage. I was hooked immediately.
I have to give credit where it’s due. Trader Joe’s inspired this idea with their frozen cauliflower rice stuffing, but I knew I could elevate it with my favorite mix of goodies. The roasted cauliflower adds incredible depth and richness, making this version my absolute favorite cauliflower rice dish yet!! Even my husband, who isn’t a cauliflower rice fan, declared it perfect for Thanksgiving. I think it will be for your table too!!
Why You’ll Love This Cauliflower Rice Stuffing
- Grain-free and light but full of flavor!!
- Perfect for Thanksgiving, Friendsgiving, or any cozy holiday meal.
- Can be made ahead and reheats beautifully.
- Packed with savory sausage, sweet apples, tangy cranberries, and earthy mushrooms.
- Roasted cauliflower adds extra depth and texture.
How to Make Roasted Cauliflower Rice Stuffing
- Roast cauliflower rice in the oven until lightly golden for a nutty flavor and perfect texture.
- Sauté sausage in a skillet until browned and cooked through.
- Add onions, celery, and mushrooms to the skillet and cook until fragrant and tender.
- Stir in sweet apples and tangy dried cranberries for a pop of flavor.
- Combine the roasted cauliflower rice with the sausage and veggie mixture.
- Season with fresh herbs like sage and parsley for that classic stuffing aroma.
- Optionally, add a splash of chicken or vegetable broth for extra moisture and richness.
- Serve warm with your Thanksgiving favorites like Smoked Thanksgiving Turkey, Instant Pot Mashed Potatoes, or Best Green Bean Casserole!!
Tips for the Best Cauliflower Rice Stuffing
- Roast the cauliflower rice before mixing to enhance flavor.
- Use a mix of sweet and tart apples for balance.
- Saute mushrooms to soak up all the savory flavors.
- Make it a day ahead; it reheats beautifully and the flavors meld even more!!
- For extra richness, stir in a little chicken or vegetable broth before serving.
This Roasted Cauliflower Rice Stuffing with Sausage is truly a must-make for any holiday table. Grain-free, flavorful, and easy to prepare, it’s guaranteed to impress your family and friends!!!
Roasted Cauliflower Rice Stuffing with Sausage
Ingredients
- 1 head large head cauliflower
- 2 tbsp avocado oil or olive oil, divided
- 8 oz pork or turkey sausage
- 1-2 tbsp ghee, can also use olive oil
- 1/2 cup diced yellow onion
- 8 oz sliced bella mushrooms
- 1/2 cup diced apples
- 3 celery stalks, diced
- 1/2 cup dried cranberries
- 2 tbsp chopped fresh sage
- Salt and pepper to taste
Instructions
- Begin by preheat your oven to 425. Spray a baking sheet with non-stick spray
- Prepare your cauliflower rice: Dice your cauliflower head into florets. Place in batches in your food processor (may take 3-4 batches), and pulse until the texture or couscous or rice is reached (don’t over pulse!). Spread cauliflower rice over the baking sheet and coat with oil. Sprinkle with salt and pepper. Place in the oven for approximately 25 minutes to roast. About halfway through cooking, turn the rice to cook evenly. Remove from oven and set aside.
- Meanwhile, make the rest of the stuffing. Heat a large skillet to medium high heat. Add another tbsp of oil to pan, and begin to cook sausage. Once cooked all the way, remove to a plate and drain some fat (leaving residual fat in the pan).
- Now add in a tbsp of ghee or oil to the hot pan, cook the onion and mushrooms for 5-6 minutes. Add apples and celery, cooking for another 3-4 minutes, adding more ghee if the pan is too dry.
- Now toss the sausage and cauliflower rice into the same skillet, turn to incorporate all ingredients evenly.
- Remove from heat, add dried cranberries, fresh sage, and salt and pepper to taste. Serve hot, or re-heat and enjoy later.
- Can be made a day ahead and reheated on a skillet or in the oven.
Hi… Can you use cauliflower that has already been riced (frozen?).
Sure can!!
Love this recipe!! Big hit for our Friendsgiving and even the kids enjoyed it.
Love hearing that!
Made this last Thanksgiving too, using all the same ingredients. However, rather than “rice” the cauliflower, this year I cut it in little bread cube-like sizes and it looks like bread and just a bit chunkier than having it “riced.” The riced cauliflower seems to just melt away into a mush. This is a more chunky version that holds together well.
Is the sausage is of the casing? Apologies if I missed that, but I don’t see it.
I use ground sausage, but you can buy links and take it out of the casing.
Do you think omitting the mushrooms would hurt this dish? I cannot eat mushrooms to save my soul, but I’m dying to try this recipe. Thoughts?
You can omit!!!
After I tasted it, I finally understood why people are so obsessed with cauliflower rice.
Haha, the best, right?!?!