This recipe was actually buried in A Low Carb Extended Family Weekend -- Dinner (Part III). I decided to highlight it with its own post because of the Thanksgiving holiday. This should give you time to try it out before you give it to your guests. (Warning: If your kids or guests don't like spicy, I would use a very mild sausage.)
Low Carb Stuffing
PREHEAT OVEN TO 350.
1 head cauliflower
6 links of frozen sausage
One can of mushrooms (small)
1 tablespoon (or more) garlic (I use the jarred kind)
Fresh cilantro if you have it (I actually buy this frozen in a bottle and use that)
Salt and Pepper to taste
Take one head of cauliflower and chop it up pretty fine (I actually used the high slicing blade in the Cusinart -- there were a few larger slices, but it worked fine. Of course, you can use a knife. My husband tells me my chopping skills are nonexistant so I rely on the machine. Oh well, I can type.) Steam it for 5 minutes or so to get it a little soft. (I used a double boiler.) You will cook it some more later.
Nuke about six links of sausage so they are unfrozen.
Meanwhile, in the Cusinart, chop up one small onion using the lower blade. (Leave the onion and other ingredients that you add in the Cuisinart. This makes it easier.)
Add two long stalks of celery
Add one can of mushrooms
Add one small carrot (for color -- unless your kids hate carrots, then omit)
Add the garlic)
Add the cilantro
Add the defrosted sausage
Saute the Cusinart mixture for 5 minutes in 2 tablespoons butter in a large pan, and then add the cauliflower.
2 Eggs that have been mixed with a fork
8 oz. cheese in a small bowl
Pour the egg and cheese mixture into the large saute pan, stir, and then take the whole mixture and put it into a large casserole dish. Cook it for 15 minutes at 350 or until it is bubbling.
And click here for a complete low carb Thanksgiving menu.
(And to get low carb updates on a weekly basis, read about my free weekly low carb newsletter!)