Cauliflower & Mushroom Stuffing

Adapted from recipes found on and

When using chicken broth, I like Imagine but there are also other good choices available. For the chicken sausage, I like alfrescoAidells is also a pretty good choice.

Cauliflower & Mushroom Stuffing


  • 1 tablespoon extra virgin olive oil
  • 1.5 cups chopped chicken sausage
  • 1 cup chopped onion
  • 2 cups chopped celery
  • 1 cup chopped mushrooms
  • 6 cups cauliflower florets chopped to bite size
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon poultry seasoning
  • 1 teaspoon sage
  • 1/2 cup chicken stock
  • salt & pepper to taste


  1. Heat olive oil in a large pan over medium heat, stir in sausage and cook until browned.
  2. Add the onion, celery & mushrooms to pan and heat until softened. Stirring occasionally.
  3. Add cauliflower and cook until it begins to soften (just a few minutes).
  4. Stir in parsley, seasoning, sage and salt and pepper to taste - cook for a couple minutes.
  5. Stir in the broth and cook until the cauliflower is tender and the liquid is absorbed (about 10 minutes).
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