CAULIFLOWER STUFFING

TIME 30 MIN               SERVES 6

INGREDIENTS: 

4 Tsp Butter

1 Onion Chopped

2 Large Carrots - Peeled and Chopped

2 Celery Stalks Chopped

1 Small Head of Cauliflower Chopped

1 Cup of Mushrooms

Salt and Pepper

1/4 Cup Chopped Fresh Parsley

2 Tbs Chopped Fresh Rosemary

1 Tbs Fresh (or 1 Tsp Dried) Sage

1/2 Cup Vegetable or Chicken Broth

DIRECTIONS:

1. IN A LARGE PAN, MELT BUTTER OVER MEDIUM HEAT. ADD ONION,CARROTS, CELERY AND SAUTE 7-8 MINUTES UNTIL SOFT
2. ADD CAULIFLOWER AND MUSHROOMS AND SEASON WITH SALT AND PEPPER. COOK UNTIL TENDER 8-10 MINUTES
3. ADD PARSLEY AND SAGE, MIX WELL AND THEN POUR THE BROTH OVER ALL AND COVER WITH LID. COVER TILL TOTALLY TENDER AND LIQUID IS ABSORBED (15 MIN) THEN SERVE AND ENJOY!

John Theeck D.C.

1950 Laurel Manor Dr Ste. 204

The Villages, FL 32162 

p. 352-259-0024 f. 352-430-1904

www.legacyclinic.org