4 tbsp. butter
1 onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped or thinly sliced
1 small head cauliflower, chopped
1 c. (8-oz.) package baby bella mushrooms, chopped
Freshly ground black pepper
1/4 c. freshly chopped parsley
2 tbsp. freshly chopped rosemary
1 tbsp. freshly chopped sage (or 1 tsp. ground sage)
1/2 c. low-sodium vegetable or chicken broth
1) In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.
2) Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.
3) Add parsley, rosemary, and sage and stir until combined. Pour over broth and cook until totally tender and liquid is absorbed, 10 minutes.