1. Heat a large nonstick skillet over medium-high heat. When hot, add 2 Tbs. olive oil. When the oil is hot, add the carrots, onions, and shiitakes. Sauté 3-5 minutes.
2. Then add the garlic, riced cauliflower, sage, thyme, rosemary, salt and pepper. Cook 3-4 minutes, or until the cauliflower softens. Then add the dried apricots and some of the broth and toss to combine everything. Cover and let cook another 3-4 minutes. Taste and adjust seasonings.
*If you only have dried herbs, use ½ the amount.
**You can make this ahead of time and just reheat.