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Wheat-Free Cauliflower Mushroom Dressing

Author: Dr. William Davis, author of Wheat Belly


  • 1 ounce dried porcini mushrooms
  • 1 pound loose ground pork sausage
  • 3 tablespoons olive oil divided
  • 2 stalks celery chopped
  • 1 medium onion diced
  • 1 head cauliflower
  • 1 green pepper chopped
  • 4- ounce can/jar roasted red peppers
  • 8 ounces Portabella mushrooms sliced
  • 2 tablespoons ground golden flaxseed
  • 1 teaspoon onion powder
  • 1 teaspoon ground sage
  • 1 teaspoon ground thyme
  • 1 teaspoon ground tarragon
  • Sea salt and freshly ground black pepper


  • Preheat oven to 350° F & bring 12 ounces water to a boil in sauce pan.
  • Toss in porcini mushrooms and turn heat down to maintain below boiling. Stir every couple of minutes for 20 minutes.
  • In deep sauce pan, sauté sausage in 1 tablespoon olive oil, along with celery and onions, until sausage is cooked.
  • Drain excess oil.
  • Place saucepan back on low heat.
  • Break cauliflower into small florets and add to sausage mix.
  • Toss in drained porcini mushrooms along with approximately 4 ounces of the porcini broth, remainder of olive oil, green pepper, roasted red peppers, Portabella mushrooms and flaxseed.
  • Add onion powder, sage, thyme, tarragon, salt and black pepper and stir.
  • Transfer to baking dish and place in oven & bake for 45 minutes.