FITness: 102 calories, 5.5g fat, 12g carbs.
What You’ll Need:
1½ tablespoons olive oil
1 cup diced onion, about half a large onion
1 cup chopped celery
1½ tablespoons minced garlic
6 cups cauliflower, cut into small, bite-sized florets, 560g
2 tablespoons fresh chopped parsley, minced, plus additional for garnish
1 teaspoon poultry seasoning
½ teaspoon ground sage
½ teaspoon sea salt, plus more to taste
½ cup low sodium chicken broth, or vegetable broth
Heat olive oil in a large frying pan on medium-high heat.
Add onion, celery and garlic and cook, stirring frequently, until the onion is golden brown and tender, about 8 minutes.
Reduce heat to medium and stir in cauliflower. Cook until cauliflower just begins to soften and brown, stirring frequently, or about 10 minutes.
Add in parsley, poultry seasoning, sage, salt and a pinch of pepper and cook one minute.
Stir in broth, cover, and cook until cauliflower is tender and liquid is absorbed, about 10 minutes.
Season with salt if needed, garnish with additional parsley and DEVOUR!