erves: About 6 cups, for 6 hearty servings
Want to enjoy the savory flavor of holiday stuffing, but without the bread? Roasted cauliflower florets, along with sautéd mushrooms, apples, and butternut squash provide layers of umami and a hearty base.
•4 Tbs. ghee, bacon grease, coconut oil, or olive oil
•1 head cauliflower, cut into florets
•2 – 3 cups diced butternut squash
•1 onion, diced
•2 cloves minced garlic
•8 oz chopped mushrooms of choice (I’ve used chanterelles, baby bellas, or shitakes)
•1 granny smith apple, diced
•½ tsp. chopped fresh thyme
•½ tsp. chopped fresh rosemary
•Sea salt and pepper
1. Preheat the oven to 400 and line two baking sheets/glass baking dishes with unbleached parchment paper. Put the cauliflower on one sheet, and the squash on the other. Toss the cauliflower and squash each with 1 Tbs. of melted cooking fat.
2. Roast until the cauliflower is tender and has golden brown edges, about 30 minutes. Stir halfway through. Roast the squash until golden and tender, stirring halfway through, about 40 minutes.
3. Meanwhile, melt the last 2 Tbs. cooking fat in a heavy skillet. Add the onion and cook for about 10 minutes, stirring frequently, over medium head until soft and almost caramelized.
4. Add the garlic, cook for a minute. Add the mushrooms and cook for about 10 minutes, stirring occasionally. Finally, add the diced apple and sauté for about 5 minutes, until softened but still firm. If necessary, add another tablespoon of fat.
5. Finely chop the herbs. In a large serving dish, toss together all the components: the squash, cauliflower, and mushrooms. Season with the herbs, salt and pepper.