My grandmother always cooks chicken with gravy and fresh collard greens, so I had to veganize it. The cauliflower recipe was inspired by my cousin in Denver, and I got the recipe for the greens from my grandmother. Honestly, I just winged it on the gravy because it's just a combination of plants, non-dairy milk, and flour. This week's local produce delivered by SingBean Market includes collard greens, rosemary, and mushrooms from Bluff City Fungi. This was my first attempt at vegan soul food and it definitely tops the list as one of my favorite dishes. INGREDIENTSFried Cauliflower1 - head of cauliflower, trimmed and cut into filets 3/4 cup unsweetened soy milk (or almond milk)1/4 cup pickle juice1 1/4 cup all-purpose flour ( or gluten-free option)1/4 cup of coconut oil (or preferred frying oil)2 tbsp powered sugar1 tsp onion powder1 tsp cracked black pepper1 tsp pink Himalayan salt1/2 tsp paprika1/4 tsp dry mustardCollard Greens2 bunches of collard greens, chopped (SingBean Market)1/2 red onion, chopped1 garlic clove, minced3 cups vegetable broth2 tbsp avocado oil (or preferred cooking oil)1 tbsp coconut oil (or vegan butter)1 tsp red pepper flakesPink Himalayan salt & cracked black pepper to tasteMushroom Gravy8 oz mushrooms, chopped (SingBean Market)2 cups unsweetened, almond milk1/4 cup coconut oil (preferred cooking oil or vegan butter)1/2 red onion, finely chopped1 garlic clove, minced1/4 cup all-purpose flour (or gluten-free option)1/2 cup vegetable broth1/2 tsp fresh rosemary, finely chopped (SingBean Market)1/2 tsp thyme1/2 tsp cracked black pepper1/2 tsp pink Himalayan saltNote: It's best to prepare all ingredients accordingly to ensure a smooth cooking experience per the instructions and cook time below.INSTRUCTIONS

Start with the collard greens because they take the longest to cook. In a large pot over medium heat, heat avocado oil and coconut oil. Once hot, add onions, garlic , salt, pepper and red pepper flakes to cook for 2 minutes until the onions are tender.
After the onions are tender, add the vegetable broth and bring to a boil. Once the mixture is boiling, add the chopped collard greens and mix evenly. Cover the pot and bring the heat down to a simmer for 40 minutes, until the greens are dark and tender.
While the greens are cooking, start preparing the fried cauliflower. Combine the soy milk and the pickle juice in a bowl and mix well, set aside. In a separate mixing bowl, combine the flour, powered sugar, onion powder, paprika, dry mustard, salt and pepper then mix well, set aside.
In a medium frying pan, heat the coconut oil (or preferred frying oil) over medium heat. Dip filet of cauliflower in the soy milk-pickle juice mixture, coating evenly on all sides. Then toss the wet filet into the flour mixture and coat generously (if necessary, repeat the breading process to cover cauliflower completely). Repeat with the remaining cauliflower then set aside.
Once the frying oil is hot, place one breaded filet of cauliflower into the frying pan using tongs. Flip occasionally to ensure even cooking and allow to cook for 5-8 minutes, until the outside is crispy. When the cauliflower is golden brown, remove from oil and allow to drain on a paper towel. Repeat with remaining cauliflower then set aside.
While cauliflower is cooking, start the mushroom gravy. In a medium sauce pan, heat coconut oil (or vegan butter) over medium high heat. Sauté onion and garlic with 1 tbsp of vegetable broth for 1-2 minutes. Add mushrooms and stir occasionally to event coat for 4-5 minutes, until mushrooms are tender. Add fresh rosemary, thyme, salt, pepper, and remaining vegetable broth and cook for 2-3 minutes until aromatic. Then sprinkle the mixture with flour and slowly pour in almond milk, and stir to combine. Cook for 1 minute then reduce heat to a medium-low simmer. Continue to simmer and stir the sauce until desired thickness is reached, about 1-5 minutes depending upon how thin/thick you want it. Taste, and season with additional salt, pepper, or rosemary if needed. Remove from heat and set aside.
The greens should be tender now, so you're ready to grub. Place the fried cauliflower on the plate smothered in mushroom gravy and garnished with fresh rosemary. Enjoy!!

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