Cauliflower Stuffing

1 onion, chopped

4 T butter

2 lg carrots, peeled and chopped

2 celery stalks, chopped or thinly sliced

1 sm head cauliflower, chopped

1 c (8 oz) package baby Bela mushrooms, chopped

Kosher salt

Freshly ground black pepper

1/4 c parsley, freshly chopped

2 T fresh rosemary, chopped

1 T fresh sage, chopped (1 t ground sage)

1/2 c low-sodium vegetable or chicken broth 

Directions

1. in a large skillet over medium heat, melt butter, add onion, carrot, and celery and sauté until soft (7-8 minutes)
2. add cauliflower and mushroom and season with salt and pepper, cook until tender (8-10 minutes)
3. add parsley, rosemary, and sage and stir until combined
4. pour over broth and cook until totally tender and liquid is absorbed (10 minutes or so)