Fig & Sausage Cauliflower Stuffing

Directions

1. 1
   Preheat the oven to 400/205C. Line or lightly grease a large baking tray.
2. 2
   Spread the riced cauliflower across the baking sheet in a thin, evenly layer.
3. 3
   Place in the oven roast for about 12-15 minutes to dry out the excess moisture. When the done, reduce the temperature down to 375F/190C.
4. 4
   Add the figs and apple juice to a small sauce pot and cook over a medium heat. Bring to a boil and then reduce down to a simmer for 3-4 minutes.
5. 5
   Let the mixture reduce down almost completely before taking it off the heat. Set aside. In a large skillet add the olive oil, onions and celery. Cook about 5 minutes until the onions become soft.
6. 6
   Add the sausage, breaking it up with a wooden spoon. Cook until browned, about 10 minutes. Stir often to keep from burning.
7. 7
   Add the figs, rosemary and pine nuts to the pan and cook another couple of minutes.
8. 8
   Transfer the sausage mixture to a large mixture bowl.
9. 9
   Add the cauliflower, chicken stock, egg and salt.
10. 10
    Mix well.
11. 11
    Transfer to a large, greased 9x13 inch or 2.5 quart (10 cup) baking dish.
12. 12
    Spread the stuffing out in an even layer and bake for 35-40 minutes. About halfway through the cook time, take the stuffing out to stir and then place back for the remainder of the time.
13. 13
    Let rest about five minutes before servings. Leftovers can be kept in the fridge up to 4 days.