1 (14-ounce) loaf brioche*, cut into ½-inch cubes (see note for DF option) 6 tablespoons vegan butter (such as Earth Balance), divided 16 ounces sliced white mushrooms 2 tablespoons minced fresh garlic, divided 2 teaspoons Kosher salt, divided 2 cups vegetable stock 1 ½ pounds maitake** mushrooms, coarsely chopped (about 2-inch pieces) (or oyster mushrooms) 1 cup diced onion 1 cup diced celery ½ to 1 Scotch bonnet pepper*** (or habanero pepper), seeded and chopped (optional) 2 to 3 tablespoons black truffle sauce**** (or truffle pate) 2 tablespoons sherry vinegar ⅓ cup fresh thyme leaves ¼ cup chopped fresh oregano leaves 2 tablespoons chopped fresh sage 1 teaspoon freshly ground black pepper

1. Preheat oven to 400℉. Grease a 13 x 9-inch baking dish. 2. Arrange brioche cubes in a single layer onto baking sheets. Bake 13 to 15 minutes or until toasted and lightly browned, stirring after 7 minutes. 3. Transfer to a large mixing bowl. Reduce oven to 350℉. 4. While bread is toasting, make the Mushroom Puree (see below). 5. Heat remaining 4 tablespoons butter in same skillet over medium-high heat; add maitake mushrooms; cook, stirring occasionally, 6 minutes. 6. Add remaining 1 tablespoon garlic, onion, celery, and chili pepper; cook over medium-low heat until onion is tender and mushrooms are golden brown, about 6 to 8 minutes. 7. Reduce heat to low; add truffle sauce, vinegar, thyme, oregano, sage, remaining 1 teaspoon salt, and pepper; cook 1 minute. Remove from heat. 8. Pour mushroom puree over toasted bread cubes; gently stir until coated. 9. Add maitake mushroom mixture to bread mixture; stir gently to combine. 10. Transfer to a greased 13 x 9-inch baking dish; bake at 350℉ for 25 minutes or until lightly brown. *Substitute Italian bread or ciabatta for dairy-free alternative. **Maitake mushrooms, also called hen of the woods, can be purchased online or substituted with fresh oyster or shiitake mushrooms. ***Wear disposable gloves when handling very hot chili peppers and avoid touching face. If Scotch bonnets are not available, substitute with habanero pepper. ****Available for purchase online or in gourmet specialty stores.

1. Heat 2 tablespoons butter in a large nonstick skillet over medium-high heat. 2. Add white mushrooms; cook 6 minutes or until lightly browned. 3. Reduce heat to medium-low; add 1 tablespoon garlic and 1 teaspoon salt. 4. Cook 4 minutes. 5. Transfer to a small sauce pan and add 2 cups stock; bring to a simmer. 6. Cover and simmer 10 minutes. 7. Carefully transfer to a blender; blend until smooth and pureed. Set aside.

½ cup plus 2 tablespoons extra virgin olive oil, divided 2 (12-ounce) bags fresh riced cauliflower (or frozen riced cauliflower) 2 teaspoons Kosher salt, divided ¼ cup freshly minced garlic 4 tablespoons vadouvan curry powder*, divided 2 cups vegetable stock ¼ cup Champagne vinegar 4 pounds fresh cauliflower florets, coarsely chopped (about ½ -inch pieces) 1 cup chopped onion ¼ cup fresh thyme leaves ½ cup chopped fresh Italian parsley 2 tablespoons chopped fresh sage 1 (12-ounce) box golden raisins 1 cup lightly salted roasted almonds, chopped (such as Blue Diamond) Garnish: parsley sprigs and chopped roasted almonds Salsa Verde (see recipe)

1. Preheat oven to 375℉. Grease a 13 x 9-inch baking dish with olive oil. 2. Make Cauliflower Puree (see below). 3. Working in 2 batches, heat 2 tablespoons olive oil in skillet over medium-high heat; add half of the chopped cauliflower and ½ teaspoon salt. Cook, stirring frequently, until lightly browned, about 10 minutes; transfer to a large mixing bowl. 4. Repeat with oil, cauliflower and salt. Heat remaining 2 tablespoons oil in the same skillet; add remaining 2 tablespoons curry powder, remaining 2 tablespoons garlic, onion, thyme, parsley, and sage; cook 5 minutes, stirring frequently. 5. Combine onion mixture, almonds, and raisins with cauliflower in the mixing bowl; gently stir in cauliflower pureé. 6. Transfer to prepared baking dish. Bake at 325 for 25 minutes. 7. Garnish, if desired and serve with Salsa Verde.

1. Heat 4 tablespoons olive oil in a large nonstick skillet over medium-high heat; add riced cauliflower and 1 teaspoon salt. 2. Cook 8 to 10 minutes, stirring occasionally, until lightly browned. 3. Add 2 tablespoons garlic and 2 tablespoons curry powder; cook, stirring constantly, 1 minute. 4. Transfer to a sauce pan and add vegetable stock and vinegar; cover and bring to a simmer. Reduce heat to low and cook 5 minutes or until very soft and mushy. 5. Carefully transfer to a blender; cover and blend until smooth and pureed. Set aside. Wipe skillet clean.

Prep Time: 10 minutes | Yield: 1 1/4 cups 1 bunch Italian parsley, stems removed (about 2 ½ cups) 1 cup extra virgin olive oil 1 garlic clove ½ teaspoon crushed red chili 1 teaspoon lemon zest 1 tablespoon fresh lemon juice 1 teaspoon Kosher salt Directions Combine all ingredients in a blender and blend until smooth. Store refrigerated in an airtight container for up to 1 week.