Hungarian Cauliflower Bake

 
8 cups cauliflower, cut into florets
3 T. safflower oil
3 T. unbleached flour
1 cup soy milk, rice milk, or other non-dairy milk of choice
1 cup tofu sour cream
2 T. freshly chopped parsley
2 T. freshly chopped dill
1 T. nutritional yeast flakes
1/4 t. salt
1/8 t. freshly ground black pepper
1/8 t. ground nutmeg
1/3 cup breadcrumbs
Hungarian paprika, for garnishing
 

Lightly oil (or spray with a light mist of oil) a large casserole dish and set aside. Place the cauliflower florets in a steamer basket and steam for 5-6 minutes or until crisp tender. Transfer the cauliflower florets to the prepared pan and set aside. In a saucepan, whisk together the oil and flour until it forms a smooth paste. Whisk in the soy milk and cook the mixture over low heat, while whisking constantly until thickened, about 2-3 minutes. Remove the saucepan from the heat. Whisk in the tofu sour cream, parsley, dill, nutritional yeast flakes, salt, pepper, and nutmeg. Pour the mixture over the cauliflower, then sprinkle the breadcrumbs over the sauce, and generously sprinkle the Hungarian paprika over the top of the breadcrumbs. Bake at 375 degrees for 20-25 minutes or until the sauce is bubbly and the top of the casserole is golden brown.

Serves 6-8

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett