2 hours, hard, Serves 6
A hearty main course with cauliflower as the star
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There's never too much cauliflower with this cauliflower-focused recipe


  • 1 whole cauliflower, core trimmed but leave intact
  • 1/4 cup olive oil
  • 1 tsp smoked paprika
  • salt & pepper
  • 1 pack Big Mountain Cauli Crumble Veggie Grounds
  • 1/4 cup olive oil
  • 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

Recipe Preparation

  1. Preheat oven to 350F.
  2. Place cauliflower on a baking sheet or casserole dish. Mix olive oil with smoked paprika, salt and pepper, then brush evenly all over cauliflower.
  3. Cover with a lid or foil and bake 1 hour. Remove lid or foil and continue to bake another 30 minutes until golden brown.


  1. Set aside Cauli Crumble.
  2. Add oil to a pan and over medium high heat, sautee onion, celery, and fennel 5-6 minutes until soft and set aside.
  3. 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. Wrap in foil or cover and bake at 350F for 1 hour alongside cauliflower.
  4. 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.
  5. Serve stuffing with whole roasted cauliflower and enjoy!