This Keto Low Carb Riced Cauliflower Stuffing is an EASY healthy holiday side that taste like comfort food, but you won't miss the carbs! Paleo/whole30 too!
In a large frying pan on medium/high heat, cook the sausage until it's cooked, about 4-5 minutes, breaking it up into small pieces.
While the sausage cooks, add the cauliflower into a large food processor and pulse until broken down and rice-like.
Once the sausage is cooked, add ALL the ingredients, except the broth, into the pan and stir until well mixed. Then, stir in the chicken broth.
Turn to high heat and cook, stirring frequently, until all the broth is evaporated and the cauliflower is golden brown and tender, about 7-10 minutes.
Garnish with additional parsley and DEVOUR!
*Using your food processor to chop the onions is WAY easier than by hand!