- 1 head cauliflower
- 1 cup of mushrooms
- ¼ onion
- ½ cup of broth
- 2 celery
- Preheat oven to 375.
- 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.
- Place in oven, mixing occasionally, removing when soft or lightly browned
- Heat oil frying pan and soften diced onions and mushrooms. Add celery once onions are mostly cooked.
- Add cauliflower, stock and seasonings to taste, stir until liquids reduced.