Collard greens first...this will take about an hour or so to have the flavor we want! Turn stovetop to medium-high and add 1 tbsp of avocado oil. Once hot add garlic and onions and allow to simmer/turn brown in color.

Next, add chopped sausage and cook for 2-3 minutes on medium-high then add veggie broth, salt, red pepper flakes, and collard greens. Turn temp to low, cover, and cook for 1 - 1 1/2 hours.

Noodles next. Follow directions on packaging (boil and drain). Once washed, add back to the pot along with 1/4 cup of veggie broth, jalapeño, bell pepper, and salt. Cook on low stirring for 8-10 minutes then remove from heat.

Cauliflower time!!! Preheat stovetop on medium-high. In a large skillet add 4 tbsps of avocado oil (can add a little more if necessary).

If not ready make your vegan egg for wet mix now. After this sits for 10 min pour almond milk and vegan egg into pie dish (great for mixing).

On a plate pour out tapioca flour to prepare for the batter. In another pan or large plate (mix first) layout salt, pepper, garlic powder, paprika, and breadcrumbs/flour mix. We are ready for the food frying assembly! Seasoned flour is the secret!

Chop cauliflower into filets by cutting from the top down about an inch and a half thick. Fully coat filet with tapioca flour then dip into wet batter covering the entire piece. Last fully cover with breadcrumb/flour mix and carefully place into skillet. Cook 3-5 minutes on both sides. Remove from heat and place on a paper towel allowing the removal of excess oil.

Now that everything is done...layer it. Greens on the bottom, noodles next, and cauliflower on top. Sprinkle some extra seasoning if needed and enjoy!!