Step 1

Melt butter in a non-stick skillet over medium heat

Step 2

Add onion, carrot, and celery and cook until soft

Step 3

Add cauliflower and mushrooms and season to taste with salt and pepper

Step 4

Cook for another 10 - 15 minutes

Step 5

Add parsley, rosemary, and sage and stir until combined

Step 6

Pour chicken stock over mixture and cover with a lid

Step 7

Leave covered until cauliflower is totally tender and liquid is absorbed

Step 8

Remove from heat and serve!