Cauliflower Stuffing

INGREDIENTS

• 1 cup celery, diced

• 1/2 cup onion, chopped

• 3/4 cup broth, divided chicken or vegetable

• 4 cups Cauliflower rice or florets, diced

• 2 cups zucchini, diced

• 1 cup mushrooms, chopped

• 2 tsp Celtic sea salt

• 1 tsp black pepper

• 1 tsp granulated garlic

• 1/4 cup fresh parsley, chopped

• 2 Tbsp dried rosemary

• 1 tsp rubbed sage

• 2 tsp arrowroot powder

• white pepper, to taste

INSTRUCTIONS

• In a large saucepan over medium heat, add celery, onion and 1/4 cup of broth. Sauté until onions are translucent.

• Add 1/4 cup broth, cauliflower, zucchini and mushrooms and season with salt, pepper, garlic, rosemary and sage. Cook uncovered until tender, about 10-15 minutes.

• Add remaining broth (saving 2 Tbsp) and stir to combine.

• In a small bowl, mix arrowroot with remaining 2 Tbsp broth to make a slurry. Add slurry to vegetables and simmer uncovered until softened, about 15 minutes.

• Finish with salt and white pepper to taste.

NOTES 1 serving = 2 cups vegetables Chef's Tip: Poultry seasoning can be used in place of parsley, rosemary and sage.