Name: Whole Roasted Cauliflower with Cauli Crumble stuffing and Mushroom Gravy
Ingredients: 1 whole cauliflower, core trimmed but leave intact (if there are leaves trim those off and keep for stir-frys, sauteed greens, or soups!); ¼ cup olive oil; 1 tsp smoked paprika; Stuffing; 1 pack Big Mountain Foods Cauli Crumble Veggie Grounds; ¼ 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; ½ cup dried cranberries; 4-5 leaves kale, ripped or cut into pieces (discard stems of use later for stock); 4-5 leaves fresh sage; ¼ cup vegan butter; 1 cup wild rice, cooked

Ingredients

Units Scale

1 pack Big Mountain Foods Big Brat Veggie Links
3 cups white beans, cooked & drained (we used dried cannellini beans but use any white bean)
2 cups cherry tomatoes
2 cups baby arugula
1/4 cup olive oil
4 sprigs thyme, leaves removed
1 lemon, juice, and zest
Salt & pepper to taste

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Instructions

Grill Brats and set aside. Place cherry tomatoes on a baking sheet and drizzle some olive oil over them.
Place under broiler to char, checking often and tossing a couple of times. Should take 5-8 minutes. You want them to soften and char a bit.
Mix tomatoes with beans, rest of the olive oil, thyme leaves, lemon (juice and zest), and mix.
Serve over a bed of arugula.
Slice Big Brat Veggie Links and lay over the salad.
Season with salt and pepper to taste.