1 head cauliflower, chopped
4 tablespoons unsalted butter
1 yellow onion, diced
2 celery stalks, sliced
2 carrots, sliced
8 oz. baby portobello mushrooms, sliced
1/4 cup fresh parsley, chopped
4 sprigs fresh rosemary
5 leaves fresh sage, chopped
1/2 cup low sodium vegetable broth
Kosher salt & freshly ground black pepper
In a large skillet, melt the butter over medium-high heat.
Add the onion, celery, and carrots to the skillet, and sauté until the vegetables start to soften and onions become translucent, about 5-7 mins.
Add cauliflower and mushrooms to the skillet, and stir to combine all vegetables together. Season with salt and pepper to taste.
Cook together until all the vegetables have become tender, about 10 mins.
Add the parsley, rosemary and sage to the skillet and stir to combine.
Pour the vegetable broth into the skillet and let cook until the broth is fully absorbed and all of the stuffing is fork tender.
Check for seasoning and remove stuffing from the heat.
Garnish with extra parsley and serve immediately on a large platter or bowl.
Pro-tip: If you are not vegetarian, you can substitute chicken stock for vegetable stock for added flavor.
Pro-tip: Try to keep all your vegetables about the same size to allow for consistent cooking.