Instructions

1. Cook cauliflower according to package directions.
2. Cook patties in a large nonstick skillet over medium-high heat 5 to 6 minutes per side or until done. Remove from heat and keep warm.
3. Add mushrooms and garlic to drippings in a skillet. Cook 6 to 8 minutes or until browned and tender; stir in wine and coconut aminos, scraping skillet to loosen browned bits.
4. Combine arrowroot and broth; add to mushroom mixture along with salt and pepper. Cook 5 minutes or until mixture is thickened.
5. Meanwhile, cook eggs in 1 tbsp of hot oil for 2 to 3 minutes on one side (sunny-side up) or to desired doneness.
6. Divide cauliflower rice among 4 bowls; top each with 1 Schweid and Sons patty, mushroom gravy, and 1 egg. Sprinkle with onions.
7. Toss together mangoes, pineapple, bell peppers, and cilantro in a large bowl. Drizzle with lime juice and honey; toss.