From the December/January 2018
Serves 8

Ingredients

  • 5 TBSP extra-virgin olive oil, coconut oil, butter, or ghee, divided use
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 3 medium celery stalks, peeled and diced
  • 2 medium heads cauliflower, cored and shredded
  • 2 cups chopped mushrooms
  • 1/2 cup chopped fresh parsley
  • 2 TBSP finely chopped fresh rosemary
  • 3 garlic cloves, minced or finely grated
  • 2 tsp dried sage
  • 1 cup chicken broth
  • Sea salt and black pepper, to taste

Directions

  1. Heat 3 tablespoons of the oil a large skillet over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, for 5 minutes.
  2. Add the remaining 2 tablespoons of oil and the cauliflower and mushrooms. Cook, stirring occasionally, until tender, 6-8 minutes.
  3. Add the parsley, rosemary, garlic, and sage. Stir for 1 minute.
  4. Add the broth. Cover and cook until the vegetables are tender and the liquid is absorbed.
  5. Season to taste with salt and pepper.
  6. Serve warm.