Reluctant Housewife: Cauliflower Stuffing

It's almost Thanksgiving and do I have a healthy recipe for you! I'm so excited when I come across a recipe that not only looks delicious, is healthy, but actually IS delicious! I would never post anything that isn't though!

This cauliflower stuffing can be vegan if you want it to be. Just simply substitute the butter for olive oil and you're all set! This honestly can be made any time of the year though. Add some protein to this the next day to make a buddha bowl after you've had your fill of holiday food and feel the need to cleanse. You'll know you're in good hands eating this!

Check out the Reluctant Housewife episode here and grab this seriously easy recipe below!

Your,

Reluctant Housewife

Cauliflower Stuffing

4 tbsp. butter

1 onion, chopped

2 large carrots, peeled and chopped

2 celery stalks, chopped or thinly sliced

1 small head cauliflower, chopped

1 cup chopped mushrooms

kosher salt

Freshly ground black pepper

1/4 cup chopped fresh parsley

2 tbsp. chopped fresh rosemary

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

1/2 cup vegetable or chicken broth

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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