This Thanksgiving dressing is grain free, gluten free, dairy free, egg free, paleo, and keto. Even still, it manages to be so full of flavor and texture you'll finish every last bit (and not feel terrible after).
Preheat the oven to 400 degrees and place a roasting pan inside to heat up while you prep the ingredients.
Combine all the roasting ingredients together in a large bowl and toss to coat evenly. Add to the heated roasting pan in the oven and roast for 15-20 minutes, gently tossing halfway through to cook evenly on all sides.
Preheat a frying pan on the stove on medium heat. Once heated, add the olive oil and Italian sausage. Cover to cook through, remove lid, turn and finish cooking. Set aside.
Add the parsley, sage, rosemary, thyme, and oregano to the oil in the pan and fry for 30-45 seconds. Add all the remaining ingredients and saute on mediume heat until al dente.
Slice the sausages into pieces about 1/4 in thick. Add to the pan in the oven to roast with the cauliflower, sweet potato and apple for the final 5 minutes or so.
Put the roasted vegetables and the sauteed vegetables together in a mixing bowl and gently toss together. Transfer to your serving dish and enjoy.