INGREDIENTS:
3 tablespoons olive oil
1 medium onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 medium head cauliflower, cored and broken into small florets
sea salt and freshly ground pepper
1/4 cup dried sulfite-free cranberries
2 tablespoons cup fresh parsley, chopped
2 tablespoons fresh rosemary, chopped
1 tablespoon fresh sage, chopped
3/4 c. vegetable broth, homemade if possible
optional: 1/4 cup panko breadcrumbs, gluten free if desired and tossed with 2 teaspoons olive oil
DIRECTIONS:
Preheat oven to 375 degrees. In a large oven-safe pot with lid, heat oil. Add onion, carrot, celery and cook until tender.
Add cauliflower and season to taste with salt and pepper. Cook until tender, about 10 minutes.
Add cranberries and herbs and stir until combined, then add vegetable broth. Top with breadcrumbs if desired and bake for approximately 15 minutes or until broth is absorbed and breadcrumbs are golden brown.
Suzy Cohen, RPh, has been a licensed pharmacist for over 30 years, blending conventional medicine with natural approaches to help people feel better and live healthier. She is the founder of Script Essentials, a supplement company known for targeted, custom-formulated products, some with patented innovations.
With a special focus on thyroid health, functional medicine, and drug-induced nutrient depletion (what she calls “drug muggers”), Suzy is the author of several books including Thyroid Healthy, Drug Muggers, and Diabetes Without Drugs. She also writes a nationally syndicated health column and shares practical, easy-to-understand guidance with readers around the world.
