- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 rib celery, chopped
- 1 whole carrot, diced
- 4 cups cauliflower, chopped
- 1 cup no-salt added chicken stock
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon of dried rosemary
- 1/2 teaspoon ground black pepper
- 2 tablespoons parsley, chopped
In a large saute pan set over medium-high heat, drizzle the olive oil, then add the onion and celery. Stir frequently and reduce the heat to medium cooking for about 5 minutes to soften.
Add the cauliflower and stir, then add the stock, sage, thyme, rosemary and pepper and stir. Raise the heat to bring the stock to a boil, then cover the pan and reduce heat to medium-low.
Cook for 7 minutes, until the cauliflower is tender when pierced with fork. Uncover the pan and raise the heat to boil the liquids, until the pan is almost dry. Stir in the parsley and serve hot.
If you prefer to make ahead, transfer the stuffing to a storage tub, let cool completely, cover tightly and refrigerate for up to 4 days.
Serves: 3 | Serving Size: 1 cup
Nutrition (per serving): Calories: 116; Total Fat: 5g; Carbohydrate: 12g; Protein: 8g
*Macros may vary by ingredients used & helping sizes