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Cauliflower Stuffing

3 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. chopped mushrooms

Sea salt

Freshly ground black pepper

1/4 c. chopped fresh parsley

2 tbsp. chopped fresh rosemary

1 tbsp. chopped fresh sage (or 1 tsp. ground sage)

1/2 c. vegetable or chicken broth

Directions

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, 8 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

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