Hungarian Cauliflower Bake

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Hungarian Cauliflower Bake

 

4 cups cauliflower, cut into florets

1 tbsps. nutritional yeast flakes

2 tbsps. extra virgin olive oil

1/2 tsp. salt

1 1/2 tbsps. flour

1/4 tsp. freshly ground black pepper

1/2 cup soy, rice, or other non-dairy milk

1/4 tsp. freshly ground nutmeg

1/2 cup tofu sour cream

1/4 to 1/2 cup bread crumbs

1 tbsp. freshly chopped parsley

Hungarian paprika, for garnishing

 

Lightly oil a med. size casserole dish. Place cauliflower in steamer basket

and steam for 5 min. until crisp-tender.

Transfer the cauliflower to the prepared pan; set aside. In a saucepan, whisk

together the oil and flour until it forms a smooth paste. Whisk in the soy milk

and cook mixture over low heat, while whisking constantly until thickened, about

2 to 3 minutes. Remove the saucepan from the heat. Whisk in the tofu sour cream,

parsley, dill, yeast, salt, pepper and nutmeg.

Pour mixture over the cauliflower, then sprinkle the breadcrumbs over the sauce

and generously sprinkle the paprika over the top. Bake at 375 degrees for 20

minutes or until sauce is bubbly and top is golden brown.

Serves 3 to 4.

 

 

 

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