Cauliflower Stuffing

• servings: 6 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

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

Directions

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
• Total Fat: 8 g
• Saturated Fat: 5 g
• Trans Fat: 0 g
• Cholesterol: 21 mg
• Sodium: 326 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 2 g