From Christian Vegetarian Association (CVA)
Hungarian Cauliflower Bake
The Vegan Chef
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
- 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
- Bake at 375 degrees for 20-25 minutes or until the sauce is
bubbly and the top of the casserole is golden brown.