Cauliflower Stuffing

• Gluten free
• Paleo

• Produce

  • 2 Carrots, large
  • 1 small head Cauliflower
  • 2 Celery stalks
  • 1 cup Mushrooms
  • 1 Onion
  • 1/4 cup Parsley
  • 2 tbsp Rosemary, Fresh
  • 1 tbsp Sage, fresh

• Canned Goods

  • 1/2 cup Vegetable or chicken broth

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Dairy

  • 4 tbsp Butter

Found on delish.com

Description

Ingredients

• 4 tbsp. butter
• 1 onion, chopped
• 2 large carrots, peeled and chopped
• 2 celery stalks, chopped or thinly sliced
• 1 small head cauliflower, chopped
• 1 c. chopped mushrooms
• kosher salt
• Freshly ground black pepper
• 1/4 c. Freshly Chopped Parsley
• 2 tbsp. chopped fresh rosemary
• 1 tbsp. chopped fresh sage or 1 tsp. ground sage
• 1/2 c. vegetable or chicken broth

Directions

• In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 5 to 10 minutes more.Add parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes.Serve.