Veggie-Filled Stuffing (Healthified Version)

Preheat oven to 375°F (190°C). Chop cauliflower into small pieces. Spread the chopped cauliflower on a lightly greased baking sheet and roast until golden brown and slightly charred.

Meanwhile, sauté the rest of the chopped veggies (carrots, celery, and onions) in a large, nonstick pan over medium-high heat until al dente. Pour in 1 cup of chicken broth, add the dried sage, rosemary, and thyme, and simmer. Stir in the roasted cauliflower and continue cooking until all vegetables are tender and reach the desired consistency. Feel free to add more chicken broth if needed to get veggies softer or more flavorful. Remove from heat once all liquid is absorbed and serve!