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Whole Roasted Cauliflower with Cauli Crumble stuffing and Mushroom Gravy

Ingredients

Units Scale
  • 1 whole cauliflower, core trimmed but leave intact (if there are leaves trim those off and keep for stir-frys, sauteed greens, or soups!)
  • 1/4 cup olive oil
  • 1 tsp smoked paprika
  • Stuffing
  • 1 pack Big Mountain Foods Cauli Crumble Veggie Grounds
  • 1/4 cup olive oil
  • 1 medium sized onion, diced
  • 2–3 stalks celery, diced
  • 1 bulb fennel, diced
  • 1 day old loaf sourdough or other bread
  • 2 cups vegetable stock
  • 1/2 cup dried cranberries
  • 4–5 leaves kale, ripped or cut into pieces (discard stems of use later for stock)
  • 4–5 leaves fresh sage
  • 1/4 cup vegan butter
  • 1 cup wild rice, cooked

Instructions

  1. For Cauliflower:
  2. Preheat oven to 350 degrees
  3. Place oven on a baking sheet or casserole dish. Mix olive oil with smoked paprika, salt and pepper then brush evenly all over cauliflower.
  4. Cover with lid or foil and bake 1 hour then, remove lid or foil and continue to bake another 30 minutes until golden brown.
  5. For Stuffing:
  6. Set aside Cauli Crumble.
  7. Add oil to a pan and over medium high heat sautée onion, celery and fennel 5-6 minutes until soft and set aside.
  8. In a casserole dish tear the sourdough bread into bite sized chunks then add stock, Scatter cranberries, kale, sage and onion mixture and fold together to incorporate. It’s going to be the same cook time as cauliflower so wrap in foil or cover for 1 hour.
  9. Remove after 1 hour carefully mix in Cauli crumble and cooked wild rice then, back to the oven uncovered for 30 minutes.

Find it online: https://about.spud.com/blog-big-mountain-foods/