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.
Originally Submitted
11/15/2016
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