Creamy cauliflower bake
Creamy cauliflower bake
I came up with this dish when I was thinking about how to use the leftover tofu cheese from my vegetable lasagna recipe. Trust me this cauliflower stands on its own, it is rich and decadent. This is a full recipe, which uses a whole batch of tofu cheese. If you only have half (1 cup) leftover from the lasagna recipe, just halve the rest of the recipe below.
Yields: 4 servings as a main dish
Ingredients
8 cups cauliflower – cut into florets
1 cup peas - thawed
2 leeks or shallots – thinly sliced
2 teaspoons garlic – minced
½ teaspoons salt
¼ teaspoon pepper
Tofu cheese
1 cup onion – diced
1 tablespoon minced garlic
Olive oil or water for sautéing
1 package extra firm tofu
¼ cup lemon juice
3 tablespoons nutritional yeast
1 ½ tablespoons white miso (I used chickpea miso)
½ teaspoon pink Himalayan salt
¼ teaspoon pepper
Water as needed
Seasoned bread crumbs
1 cup bread crumbs (I used old sourdough)
2 tablespoons nutritional yeast
2 teaspoons garlic powder
¼ teaspoon salt
⅛ teaspoon black pepper
Steps
To make the tofu cheese, sauté garlic and onions in water or a little oil and sprinkle with salt. Put the garlic and onions in a high-speed blender with the remaining ingredients. Blend until smooth. You can add a little water to get the correct consistency. Place in the fridge until you are ready to use it.
Combine the bread crumbs, nutritional yeast, garlic powder, salt and pepper. Mix well and set aside.
Preheat oven to 425 F.
In a saucepan, sauté the leeks and garlic in a little oil or water. Let them soften until they are almost creamy. Add the cauliflower and a little water. Steam the florets until they are al dente. Drain any excess water.
Add the peas to the saucepan and fold in the tofu cheese.
Pour mixture into a casserole dish. Top it with the seasoned bread crumbs.
Bake for 15 to 20 minutes until it starts bubbling. To brown the top, put it under the broiler for a few minutes.
Serve piping hot.
