Cauliflower Stuffing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 tbsp butter, salted 1 medium onion, chopped fine2 medium carrots, peeled & chopped fine2 stalks celery, chopped fine1 head (4" dia) cauliflower, chopped1 cup mushrooms, chopped fine1/2 cup chicken broth 2 tbsp parsley, dried (or 1/4 cup fresh parsley, chopped fine) 2 tsp rosemary, dried (or 2 Tbsp fresh, chopped fine) 1 tsp sage, ground (or 1 Tbsp fresh, chopped fine) salt black pepper
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.
Serving Size: Makes 6 servings
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.
Serving Size: Makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 104.1
- Total Fat: 8.0 g
- Cholesterol: 21.1 mg
- Sodium: 209.4 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 2.9 g
- Protein: 2.1 g