Dairy Free · Gluten Free · Sage and Mushroom olive oil · Vegetables ·Mar 26, 2024

Cauliflower Stuffing

Name: Cauliflower Stuffing
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 tablespoons Fustini's Sage and Wild Mushroom olive oil; 1 onion, chopped; 2 large carrots, peeled and chopped; 2 celery stalks, chopped or thinly sliced; 1 small head of cauliflower, chopped; 1 cup baby Bella mushrooms, chopped; Kosher salt & freshly ground black pepper; 1/4 cup freshly chopped parsley; 2 tablespoons freshly chopped rosemary; 1 tablespoon freshly chopped sage (or 1 tsp. ground sage); 1/2 cup low-sodium vegetable broth

Prep Time

15 minutes

Cook Time

25 minutes

Ingredients

4 tablespoons Fustini's Sage and Wild Mushroom olive oil
1 onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped or thinly sliced
1 small head of cauliflower, chopped
1 cup baby Bella mushrooms, chopped
Kosher salt & freshly ground black pepper
1/4 cup freshly chopped parsley
2 tablespoons freshly chopped rosemary
1 tablespoon freshly chopped sage (or 1 tsp. ground sage)
1/2 cup low-sodium vegetable broth

Directions

In a large skillet over medium heat, heat olive oil. 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. Pour over broth and cook until totally tender and liquid is absorbed 10 minutes.

Cauliflower Stuffing