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