4 Tbsp butter

1 onion, chopped

2 big carrots, peeled and chopped

2 celery stalks, chopped

1 small head cauliflower, chopped

1.5 C baby bella mushrooms, chopped

salt & pepper to taste

1/4 C parsley, chopped

2 Tbsp rosemary, chopped

1 Tbsp sage, chopped

1/2 C chicken stock

 

In a large skillet over medium heat, melt butter.  Saute chopped onion, carrot and celery until soft, about 8 minutes.

Add chopped cauliflower and mushrooms and season with salt and pepper to taste.  Cook until soft, about 7 minutes.

Add chopped parsley, sage,  rosemary and chicken stock  and mix well.  Cover the pan and simmer about 15 minutes, or until all the liquid has been absorbed.

 

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Cauliflower Stuffing
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Written by Jennifer Cartledge

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