Cauliflower Stuffing and Roasted Vegetables Recipes

Cauliflower Stuffing
from Crystal Williams


  • 1 large head cauliflower cut into small flowerets
  • 2 Tbsp avocado oil
  • 1 lb Italian sausage, crumbled
  • 1 Tbsp ghee
  • 1 onion diced
  • 4 cloves garlic, minced
  • 1/4 c. celery, sliced
  • 3 cups mushrooms (optional; I used 1/2 this much)
  • 1/4 c. pecans, roughly chopped (toast 5 minutes)
  • 1/2 tsp. dried sage
  • 1/2 tsp. poultry seasoning
  • 1/2 tsp. thyme salt pepper


  1. Preheat oven to 425 degrees.
  2. Drizzle cauliflower with avocado oil, season with salt and pepper and roast for 15-20 minutes.
  3. In a large skillet, add the ghee and cook sausage.
  4. Remove from pan with slotted spoon to separate dish.
  5. Add onions to pan and cook for 5-10 minutes until lightly caramelized.
  6. Add celery and cook to soften, then add garlic, cook a minute more. (Add more ghee if needed)
  7. Add herbs, add the sausage and roasted cauliflower to the pan. Toss together to heat through.
  8. Season with salt and pepper. Transfer to serving bowl and serve.

Makes 8 servings.

Note from Crystal: I thought it tasted pretty good but it didn’t sing the praises of my daughter making the original recipe. With the leftovers, I made it into soup.


Roasted Vegetables with Acorn Squash
from Sara Chaloupka

  • Variety of vegetables – we used red cabbage, Brussel sprouts, carrots, bell pepper, and acorn squash (peeled)
  • Olive oil
  • Favorite spices and seasonings
  1. Cut up all produce into bite size pieces.
  2. Drizzles spices with oil and seasonings.
  3. Roast in oven.
Note from Sara: I roast vegetables often, but never thought to roast squash until this week. I did not see this ‘Fall Food Challenge’ until today, so unfortunately I did not get a picture of it. I can tell you that it was delicious though!