RECIPE: Cutting carbs from your holiday dinner

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SPRINGFIELD, Mo. Harvest Cauliflower Casserole
Courtesy: Dietitian Cassie Dimmick

Ingredients:
4 Tbsp grass-fed butter (ie. Kerrygold Pure Irish Butter)
2 celery stalks, chopped
1/2 cup onion, chopped
1 cup carrots, chopped
1 package riced cauliflower or 1 head cauliflower, chopped
1 cup mushrooms
3 Tbsp fresh rosemary, chopped
1 Tbsp fresh thyme
1/2 cup broth
Salt and pepper to taste

Directions:
Preheat oven to 400. Melt butter in saucepan. Add celery and onion and cook until tender. Add carrots, cauliflower, mushrooms, seasonings and broth. Cook for another 5 minutes, stirring occasionally.

Put mixture into a baking dish and bake for 20-30 minutes until veggies are soft and slightly browned. Enjoy!