CAULIFLOWER STUFFING

If you’re still looking for a low carb side dish- this turned out great!
INGREDIENTS:

• 4 chicken sausage links- cut up into small pieces
• Head of cauliflower- cut up
• ½-1 cup of chicken stock
• 4 stalks of celery- chopped 
• ½ small onion-chopped
• 1 tsp butter
• 1 tablespoon of sage
• 1 tablespoon of rosemary
• 1 tablespoon of thyme
• Parmesan cheese-optional for topping

I used all fresh herbs but a poultry seasoning will work as well.

Directions:

1. Preheat oven to 350 degrees. Roast cauliflower for approximately 20 minutes. 
2. In a skillet add tsp of butter and saute the celery, onion, and sausage. 
3. Add cooked cauliflower as well as the broth or stock to the skillet and combine. Add fresh herbs for the last minute of cooking and remove from heat. 
4. Transfer into a baking dish. Top with cheese if you would like and heat in oven until browned.