4th of July Red and White Cauliflower Bake

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Ok I only said it was a 4th of July dish because it’s red and white…but there is no blue so I guess it’s really just any day food.

I LOVE this dish from Vegan Yum Yum. I don’t think it’s on her website but it’s in her cookbook. I could eat the whole thing, just give me two days. It takes a bit of time so be prepared and it’s not best to make on a super hot day unless your AC works (mine was broken and the day I decided to make this it was 104° outside).

Start by chopping and steaming your cauliflower. 4 cups and preheat oven to 400° Also you need bread crumbs or just bread.

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Simple Marinara 
1 tbsp vegan margarine or olive oil
2 tsp dried Italian herbs 
2 to 4 cloves garlic, crushed
1 can petite diced tomatoes
1/2 vegetable stock cube or 1/2 tsp salt

Honestly on this very hot day I just used up the half full jar of marinara in my fridge so no pictures.

Heat margarine or oil in a sauté pan over medium heat. Once hot, add the herbs and sauté for a minute or two, being careful not to burn them. Add garlic and sauté for 30 seconds. Add tomatoes and stock or salt. Simmer until the sauce is the consistency you like, about 10 minutes. Since the sauce is going on top of the bake, you might want to cook it a bit longer than you usually would so it is not watery. A thicker sauce works best.

Herbed Tofu Ricotta 
400g packet of firm tofu, well pressed and crumbled
1/2 tsp salt
2 tsp dried basil
1 tsp dried rosemary
1 tsp dried marjoram
1 tbsp lemon juice
1-2 tbsp nutritional yeast 
1 tbsp olive oil (optional)
fresh cracked black pepper, to taste
2 tbsp cornstarch mixed with 2 tbsp water

 Mix all the ingredients together. This mixture can be made in advance and stored in the refrigerator. If making in advance leave the cornstarch and water mixture out until ready to assemble in the bake.

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I know this is a totally gross picture but trust me here. 

White Sauce
1/4 cup vegan margarine
1/4 cup all purpose flour
1 tbsp tahini
1 tbsp lemon juice
1 tsp mustard
2 tbsp nutritional yeast
1 cup soy milk
1/2 tsp salt
fresh cracked black pepper, to taste
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Whisk the margarine in a saucepan over medium-low heat until melted. Add the flour and whisk into a paste. Add the tahini, mustard and nutritional yeast and whisk well. Slowly add the soy milk, whisking well to make a smooth sauce. Add salt and pepper and whisk over medium-high heat until mixture is thickened.

Place the tofu ricotta in a 1.5 litre casserole/baking dish – shallow and long works better than deep and narrow. Press it down to make an even layer. 3. Mix the cauliflower into the white sauce, coating well. Spread it over the tofu in an even layer. Add the Marinara Sauce on top of the cauliflower, top with bread crumbs and bake for 20 to 25 mins until bubbly and brown. I didn’t have bread crums so i just tore up 2 slices of bread and tossed them on top!Image

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CHOMP CHOMP CHOMP

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