Posted: November 20, 2017
4 tbsp butter
1 onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, finely chopped
1 small head cauliflower, chopped
1 cup chopped mushrooms, either white or Portobello
Sea salt, to taste
Black pepper, freshly ground
1/4 cup fresh parsley, chopped
2 tbsp fresh rosemary, stems removed, leaves chopped
1 tbsp fresh sage, chopped (or 1 tsp ground sage)
1/2 cup vegetable or bone 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 add the broth and cover with a lid. Simmer on Low until totally tender and liquid is absorbed, about 15 minutes.
Serve while warm.