Ingredients
- 1 1/2 tablespoons olive oil
- 1 cup onion diced
- 1 cup celery sliced
- 1 1/2 tablespoons garlic minced
- 6 cups cauliflower cut into small, bite-sized florets
- 2 tablespoons fresh parsley chopped, plus additional for garnish
- 1 teaspoon poultry seasoning
- 1/2 teaspoon ground sage
- 1/2 teaspoon sea salt plus additional to taste
- Black pepper to taste
- 1/2 cup low-sodium chicken broth or vegetable broth
Instructions
- Heat the olive oil in a large frying pan on medium-high heat. Add the onion, celery, and garlic and cook, stirring frequently, until the onion is golden brown and tender, about 8 minutes.
- Reduce the heat to medium and stir in the cauliflower. Cook until the cauliflower just begins to soften and brown, stirring frequently, about 10 minutes.
- Add in the parsley, poultry seasoning, sage, salt, and a pinch of pepper, and cook 1 minute.
- Stir in the broth, cover, and cook until the cauliflower is tender and the liquid is absorbed, about 10 minutes.
- Season with more salt if needed, garnish with additional parsley, and serve!
