YIELDS: 6 servings
PREP: 15 min
TOTAL: 40 min

INGREDIENTS:

4 tbsp butter

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

¼ cup freshly chopped parsley

2 tbsp freshly chopped rosemary

1 tbsp freshly chopped sage or (1 tsp ground sage)

½ cup low sodium vegetable or chicken broth

DIRECTIONS:

  1. In a large skillet over medium heat, melt butter. Add onions, carrots, and celery and saute 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 and absorbed, 10 minutes.