Source: https://www.wholesomeyum.com/recipes/low-carb-paleo-cauliflower-stuffing-recipe/

Ingredients

• 1 large head Cauliflower (cut into small florets)
• 1 shallot or leek (sliced)
• 1/4 cup Celery (chopped thinly)
• 2 cloves Garlic (minced)
• 1/4 cup Olive oil (can also use butter or ghee)
• 1/2 tsp Poultry seasoning
• 1/2 tsp Dried thyme
• 1/2 tsp Ground sage
• 1 tsp kosher salt

Directions

1. Preheat the oven to 450 degrees F (232 degrees C). Line a baking sheet with parchment paper, or line with foil and grease well.
2. In a large bowl, stir together the chopped cauliflower, onions, celery, and garlic. Toss with olive oil, poultry seasoning, sage, thyme, and salt.
3. Spread the mixture in a single layer on the lined baking sheet. (You may need two sheets depending on the size. You want as many of the cauliflower florets and onions in contact with the pan as possible.) Roast in the oven for about 15 minutes, until the onions are soft and cauliflower is starting to brown a little.
4. Rotate the pan and cook another 10 minutes or so until the cauliflower is well browned, and onions are starting to caramelize.