A delicious and low carb twist on a Thanksgiving classic using cauliflower instead of bread.
Preheat oven to 450 degrees. Spray a sheet pan with cooking spray then add cauliflower. Sprinkle seasoned salt all over and then drizzle avocado oil. Massage the seasoning and oil into the cauliflower so that it's evenly distributed. Place into oven and cook for about 25 minutes stirring cauliflower half way through.
While the cauliflower is roasting. Heat a large skillet over medium high heat. Add sausage into the pan and gently break apart with spatula. Add onion, carrots, and celery along with sage, thyme, and rosemary. Mix well and cook all together for 5-6 minutes until sausage is browned and vegetables are soft. Add in minced garlic and cook for another 30 seconds. Turn heat off and stir in parmsesan.
When the cauliflower is done roasting add to the sausage and veggie mixture. Stir together well. Serve hot!
This can be made up to three days ahead of time. Preheat oven at 350 degrees and cook for about 25 minutes or until warm. It reheats perfectly!