Go Back
+ servings

Roasted Cauliflower Rice Stuffing with Sausage

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6 servings
Author Amy Rains


  • 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


  1. Begin by preheat your oven to 425. Spray a baking sheet with non-stick spray
  2. 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.
  3. 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).
  4. 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.
  5. Now toss the sausage and cauliflower rice into the same skillet, turn to incorporate all ingredients evenly.
  6. Remove from heat, add dried cranberries, fresh sage, and salt and pepper to taste. Serve hot, or re-heat and enjoy later.
  7. Can be made a day ahead and reheated on a skillet or in the oven.