Servings: 4
  • 1 head cauliflower
  • 1 cup of mushrooms
  • ¼ onion
  • ½ cup of broth
  • 2 celery
  • oil
  • sage
  • salt
  • pepper
  1. Preheat oven to 375.
  2. Cube and pulse raw cauliflower until rice consistency is achieved. Spread on baking sheet and parchment paper and season with salt and pepper to taste.
  3. Place in oven, mixing occasionally, removing when soft or lightly browned
  4. Heat oil frying pan and soften diced onions and mushrooms. Add celery once onions are mostly cooked.
  5. Add cauliflower, stock and seasonings to taste, stir until liquids reduced.