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+ servings

Cauliflower Rice and Sausage Stuffing (Gluten-free, Paleo)


  • 1 cup onions, diced
  • 1 cup celery, diced
  • 1 tablespoon olive oil
  • 1 teaspoon garlic, minced
  • 1 (16 oz) bag cauliflower rice or 1 head cauliflower,  see shopping tips
  • teaspoons dried sage
  • Salt and pepper, to taste
  • ½ cup reduced-sodium chicken broth
  • cups mushrooms, chopped
  • 1 (3 oz) fully cooked, low-fat chicken sausage (cut into very small pieces), I used Trader Joe’s, see shopping tips


  • Start with a bag of riced cauliflower or make your own. See prep tips, below.
  • Place onions and celery on a microwave-safe plate. Cook in the microwave for 2-3 minutes, to soften.
  • Add olive oil to a large, nonstick pan and heat over medium-high heat. Add garlic, softened onions/celery, and sauté for 2 minutes.
  • Mix in cauliflower rice, sage, salt, and pepper. Cook and stir for about 2 minutes. Stir in chicken broth and continue to cook for 3 minutes. Stir often.
  • Add mushrooms, sausage pieces, and continue cooking for another 5 minutes. Stir often.
  • Serve warm or store in the refrigerator for up to 5 days.


Serving: 0.75cupCalories: 64kcalCarbohydrates: 6gProtein: 5gFat: 3gSaturated Fat: 0.5gCholesterol: 9mgSodium: 212mgFiber: 1gSugar: 2gBlue Smart Points: 1Green Smart Points: 1Plus Points: 2