1
Prepare all of the vegetables.
2
Place a deep skillet over medium/high heat and add a little extra virgin olive oil.
3
Once the pot is hot add the onion, carrot, and celery. Sauté until the vegetables are tender and the onions are soft and translucent.
4
Add the mushrooms and sauté until tender, about 2 minutes.
5
Add the cauliflower, stir everything together, pour in the vegetables stock, cover, and cook for 15 minutes.
6
Transfer to baking dish and place under broiler until the top its are brown and crispy.