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Cauliflower Stuffing with Boerewors in Skillet

Cauliflower Stuffing with Boerewors

November 15, 2017

We created this healthy alternative to Thanksgiving Stuffing by replacing the bread with cauliflower. What good would a stuffing recipe be without some MEAT? No good! That's why we also added protein in the form of Boerewors Sausage to devise this deliciously healthy Boerewors Cauliflower Stuffing recipe. Move over mashed potatoes, thanksgiving just got a new favorite side dish. 


  • 1 onion; chopped

  • 2 large carrots; chopped

  • 2 celery stalks; thinly sliced

  • 1 cup mushrooms; sliced

  • 1 small cauliflower head; chopped

  • salt, pepper, and paprika; to taste

  • 1 lb Boerewors; cut into slices

  • 1/4 cup fresh parsley; chopped

  • 2 tbsp fresh rosemary; chopped

  • 1 tbsp fresh sage; chopped

  • 1/2 cup vegetable or beef broth

  • 2 tbsp butter or ghee


  1. Melt butter/ghee in a large skillet over medium heat. Add onions, carrots, and celery and saute until tender; about 8 minutes

  2. Add the cauliflower and mushrooms and season to taste with salt, pepper and paprika. Cook until tender; about 10 minutes

  3. Meanwhile, add the Boerewors to a pan on medium heat and cook; about 12-15 minutes. Remove and set aside

  4. Add the sage, rosemary and parsley to the vegetables and stir. Pour the broth over the vegetables and cover with a lid. Cook, covered, until the vegetables are tender and the liquid is absorbed; about 15 minutes. 

  5. Fold the cooked Boerewors into the vegetable mixture. Serve hot.  

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