This low-carb, gluten-free twist on classic stuffing swaps out bread for roasted cauliflower—without sacrificing any of the comforting holiday flavors. Packed with savory herbs, tender veggies, and rich aromatics, it’s perfect for meal.
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
- 2 tbsp. freshly chopped rosemary
- 1 tbsp. freshly chopped sage (or 1 tsp. ground sage)
- 1/2 c. low-sodium vegetable or chicken broth
Instructions
Steps:
1. In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until
soft, 7 to 8 minutes.
2. Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10
minutes more.
3. Add parsley, rosemary, and sage and stir until combined. Pour over broth and cook until totally
tender and liquid is absorbed, 10 minutes.
