Cauliflower Stuffing

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 40 minutes

Ingrédients

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. (8-oz.) package baby bella mushrooms, chopped

Kosher salt

Freshly ground black pepper

1/4 c. freshly chopped parsley

1 tbsp. freshly chopped rosemary

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

1/2 c. low-sodium vegetable or chicken broth

Instructions

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, 8 to 10 minutes more.

Add parsley, rosemary, and sage and stir until combined. Pour over broth and cook until totally tender and liquid is absorbed, 10 minutes.

Nutrition

• Calories: 114
• Lipides Totaux: 8 g
• Lipides Saturés: 5 g
• Acides Gras Trans: 0 g
• Cholestérol: 21 mg
• Sodium: 326 mg
• Glucides Totaux: 6 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 3 g
• Protéines: 2 g