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
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.