Hungarian Cauliflower Bake

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Hungarian Cauliflower Bake

 

8 cups cauliflower florets

3 tablespoons safflower oil

3 tablespoons unbleached flour

1 cup soy milk or rice milk or other non-dairy milk

1 cup tofu sour cream

2 tablespoons freshly chopped parsley

2 tablespoons freshly chopped dill

1 tablespoon nutritional yeast flakes

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/8 teaspoon 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 to 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 to 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 to 25 minutes or until the sauce is

bubbly and the top of the casserole is golden brown.

Makes 6 to 8 servings.