Cauliflower Stuffing


4 tbsp. butter

1 onion, chopped

2 large carrots, peeled and chopped

2 celery stalks, chopped or thinly sliced

1 small head cauliflower, chopped (availbale in some frozen sections already cut)

1 c. chopped mushrooms

kosher salt

Freshly ground black pepper

1/4 c. chopped fresh parsley

2 tbsp. chopped fresh rosemary

1 tbsp. chopped fresh sage (or 1 tsp. ground sage)

1/2 c. vegetable or chicken broth




In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft for 7 to 8 minutes.

Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 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.



Nutritional Facts: 1 serving Calories: 104, Total Fat: 8g, Total Carbs: 7.6g, Dietary Fiber: 2.9g, Net Carbs: 5 Protein: 2.1 g 


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