I don’t know when cauliflower became so trendy, but I love how versatile this healthy and delicious vegetable is. We’ve probably all had mashed and pureed cauliflower but this cruciferous vegetable becomes spectacular in Roasted Cauliflower Sausage Stuffing.
Do you go for the mains first or do you look forward to the sides? When it comes to holiday meals I adore the sides. As much as I love the traditional side dishes such as mashed potatoes, I also love giving the classics an elegant update.
Roasted Cauliflower Sausage Stuffing is all about combining flavors and maximizing texture. When it comes to traditional stuffing or dressing, the texture can become a little too one note. You have the soft bite of the bread and often nothing else.
Not only is this dish healthier for you, the slight crunch of the roasted cauliflower combined with tender slices of earthy mushrooms and chewy bite of Italian sausage keeps you going back for another bite. With the bright pop of your favorite herbs you get the full stuffing experience without the heaviness.
While this dish is the perfect supporting actor to your holiday table, it would be equally as at home next to your Sunday roast chicken or favorite roast.
Roasted Cauliflower Sausage Stuffing, Maximum Flavor with Minimal Effort
While this dish looks elevated and elegant it couldn’t be easier. I am even going to give you an option to make this come together fast.
- This recipe calls for a medium head of cauliflower. I love using grocery store short cuts, especially around the holidays, and the already prepared cauliflower florets are perfect for this. You just want the equivalent of a medium head.
- Make sure your cauliflower is evenly coated in the olive oil. This will help it roast better and get nutty.
- Preheat your skillet before browning your sausage. There’s flavor and texture in the little brown bits. Drain off any excess fat.
- If you want to keep this vegetarian, use your favorite meat free sausage.
- When preparing your leek, always rinse it in case there is any residual sand. You can chop them and then soak them in water or place them in a colander with running water.
- Cook your onions, leeks, and celery at a low temperature until they’re tender. You’re not looking to caramelize them but do want them soft.
- Add your mushrooms to the tender vegetables along with the sausage. Let the mushrooms cook a until tender before adding in your roasted sausage.
- What’s stuffing without the aromatic perfume of fresh herbs? Roasted Cauliflower Sausage Stuffing is finished with a combination of fresh thyme, rosemary, and sage.
- Place back in the oven until everything is golden.
Easy and elegant! Are you looking for more side dish recipes? Make sure you check out my recipe for Two Potato Stuffing with Maille Mustard.
Roasted Cauliflower Sausage Stuffing
- baking sheet
- large oven safe skillet
- 1 head of medium cauliflower, or store bought bagged florets
- 3 tbsp olive oil
- 1 tbsp salt
- 1 tsp black pepper
- 1/2 lbs mild Italian sausage
- 1 yellow onion, diced
- 1 leek, thinly sliced, white and light green portion only
- 2 celery stalks, chopped
- 1 cup mushrooms, sliced
- 1 tsp each, fresh rosemary, thyme, sage, chopped
- Preheat oven to 400 degrees.
- Remove the core of your cauliflower and cut into florets. Spread onto a baking sheet and drizzle with olive oil. Season with salt and pepper.
- Roast for 30 minutes or until slightly charred and golden.
- While the cauliflower is roasting heat a large skillet over medium heat.
- Add your sausage and cook until browned.
- Remove the sausage from the pan and allow to drain.
- Add your onions, leek, and celery to the pan and cook until tender on low heat.
- Add the mushrooms to the pan along with the drained sausage. Continue to cook until mushrooms are slightly browned.
- Add the roasted cauliflower to the skillet along with the fresh herbs. Stir to combine.
- Place the skillet in the oven for 10-15 minutes or until the cauliflower stuffing is golden. Enjoy!