Ingredients
1/4 cup olive oil2 large carrots, chopped2 celery ribs, chopped1 large onion, chopped2 small heads cauliflower, chopped (about 10 cups)1 cup sliced fresh mushrooms1-1/4 teaspoons salt1/4 teaspoon pepper1/2 cup vegetable broth2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed1 teaspoon rubbed sage
Preparation
In a Dutch oven, heat oil over medium heat. Add carrots, celery and onion. Cook and stir until crisp-tender, about 10 minutes. Add cauliflower, mushrooms, salt and pepper; cook and stir for 5 minutes. Stir in broth, rosemary and sage. Bring to a boil; reduce heat. Simmer, covered, until vegetables are just tender, 10-12 minutes.
