The Author Of This Recipe Is Lindsey
Servings 12 Servings
Ingredients
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1 Head of Cauliflower
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Cooking Spray
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1/4 Cup Butter , unsalted
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1 Lb Breakfast Sausage , casings removed
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1 Large Onion , finely chopped
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1 Fennel Bulb , finely chopped
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4 Celery Stalks , finely chopped
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1/2 Cup White Wine , dry
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1/4 Cup Parsley , finely chopped
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1 Tablespoon Sage , finely chopped
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1 Tablespoon Thyme , finely chopped
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2 1/2 Teaspoons salt
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1/2 Teaspoon Pepper
Instructions
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Preheat oven to 350 F.
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Chop cauliflower into florets and place on a baking sheet. Spray with cooking spray.
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Bake in the oven for 25 minutes, or until the cauliflower softens and begins to brown slightly.
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Add breakfast sausage to a large skillet.
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Break up the sausage with a wooden spoon as it cooks. Cook until no longer pink.
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Place sausage on a paper towel lined plate.
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Add butter to the skillet and melt, stirring constantly so it doesn’t brown.
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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).
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Add wine to skillet and bring to a boil. Cook until no wine is left — about 5 minutes.
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Add parsley, sage, thyme, and 1 ½ teaspoons of salt. Stir to combine.
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In a casserole dish, combine sausage, cauliflower and veggies and stir to combine.
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Toss them in preheated oven for 10 minutes (just to combine all the flavors).
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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%