Cauliflower Stuffing
Ingredients
- 8 cups cauliflower florets (smaller pieces)
- 4 tablespoon unsalted butter
- 2 cups chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 tablespoon minced garlic
- 8 oz cremini mushrooms (chopped)
- 2 tablespoon freshly chopped sage
- 1¼ tablespoon freshly chopped rosemary
- 1 tablespoon freshly chopped thyme
- ½ teaspoon poultry seasoning
- ½ cup low sodium broth
- ¼ cup chopped parsley
- 1 teaspoon kosher salt (use more according to your liking)
- black pepper to taste
Method
- In a large skillet, melt butter over low-medium heat, stirring often to prevent burning. Add onion, carrot, celery, and garlic. Cook for about 10 minutes, stirring often.
- Add cauliflower, cook, and stir often for an additional 5 minutes over medium heat.
- Add chopped mushrooms and salt and pepper. Cook and stir often for 4 minutes.
- Add sage, thyme, rosemary, poultry seasoning, parsley, broth and bring to a boil over high heat. Reduce heat and simmer 5 minutes or until liquid is absorbed and the cauliflower is tender.
Notes
Feel free to use less or more herbs according to your liking.
Dried herbs: As a general rule,1 tablespoon fresh herbs = 1 teaspoon dried herbs.