WHOLE ROAST CAULIFLOWER WITH CAULI CRUMBLE STUFFING

Ingredients

• 1 whole cauliflower, core trimmed but leave intact
• 1/4 cup olive oil
• 1 tsp smoked paprika
• salt & pepper
• STUFFING
• 1 pack Big Mountain Cauli Crumble Veggie Grounds
• 1 medium onion, diced
• 2-3 stalks celery, diced
• 1 bulb fennel, diced
• 1 day old loaf sourdough
• 2 cups vegetable stock
• 1/2 cup dried cranberries
• 4-5 leaves kale, ripped or cut into pieces
• 4-5 leaves fresh sage
• 1/4 cup vegan butter
• 1 cup wild rice, cooked
• Preheat oven to 350F.
• Place cauliflower on a baking sheet or casserole dish. Mix olive oil with smoked paprika, salt and pepper, then brush evenly all over cauliflower.
• Cover with a lid or foil and bake 1 hour. Remove lid or foil and continue to bake another 30 minutes until golden brown.
• Set aside Cauli Crumble.
• Add oil to a pan and over medium high heat, sautee onion, celery, and fennel 5-6 minutes until soft and set aside.
• Remove from oven after 1 hour, and carefully mix in Cauli Crumble and cooked wild rice. Place back in oven uncovered for 30 minutes alongside cauliflower.
• Serve stuffing with whole roasted cauliflower and enjoy!