1 (24 oz) loaf day-old white or wheat bread, sliced
1 head cauliflower, cut into small florets
4 tablespoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 sweet onion, chopped
2 garlic cloves, minced
4 celery stalks, chopped
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1 teaspoon fresh sage
1 cup low sodium chicken broth
1/2 cup pine nuts, toasted
Additional fresh sage for garnish
Place bread slices on baking sheets and let dry uncovered at least 2 hours. Cut into 3/4-inch cubes and place in large mixing bowl.
Preheat oven to 450⁰F. Use nonstick spray to coat baking sheet. In large mixing bowl toss cauliflower with 2 tablespoons olive oil, salt and pepper. Roast cauliflower 20 minutes, or until tender and slightly golden. Set aside and cool completely. Reduce oven temperature to 350⁰F.
In large skillet heat 2 tablespoons olive oil over medium heat. Add onion, garlic and celery; sauté until soft, about 8-10 minutes. Add sausage to onion mixture and cook until sausage is browned. Place sausage mixture in mixing bowl with bread. Add roasted cauliflower and mix well.
Add thyme, rosemary and sage to stuffing mixture and mix well. Slowly add chicken broth, mix well. Add more chicken broth as needed to reach desired texture.
Pour stuffing mixture into greased 13x9-inch baking dish. Cover with foil and bake for 20 minutes. Remove foil and bake for 10 additional minutes or until top begins to brown.
Remove the stuffing from oven, garnish with toasted pine nuts and additional fresh sage.