Red & White Cauliflower Bake

This casserole has a few different stages but you can use jarred tomato sauce to save a step.  We actually liked it better the next day because it was a bit firmer.  It tastes like lasagna but without the noodles. 

***Nutritional yeast has a strong flavor that is described as nutty, cheesy, or creamy, which makes it popular as an ingredient in cheese substitutes.   It is a source of protein and vitamins, especially the B-complex vitamins, and is a complete protein. It is also naturally low in fat and sodium and is free of sugar, dairy, and glutenis a source of protein and vitamins, especially the B-complex vitamins, and is a complete protein. It is also naturally low in fat and sodium and is free of sugar, dairy, and gluten.

Red and White Cauliflower Bake (Vegan Yum Yum Cookbook)

Simple Marinara

1            tablespoon vegan margarine or olive oil

2            teaspoons dried Italian herbs

2-4         cloves garlic, minced

1            can (1.45) stewed tomatoes, blended

1/2         vegetable bouillon cube

4            cups cauliflower, chopped small and steamed

Herbed Tofu Ricotta

1            package extra-firm tofu well pressed and crumbled

1/2-3/4  teaspoon salt

2            teaspoons dried basil

1            teaspoon dried rosemary

1            teaspoon marjoram

1            tablespoon lemon juice

2            tablespoons nutritional yeast (health food store)

1            tablespoon olive oil  (optional)

              black pepper

2            tablespoons cornstarch mixed with 2 tablespoons water

White Sauce

 1/4        Earth Balance margarine

1/4         cup all-purpose flour

1            tablespoon tahini

1            tablespoon lemon juice

1            teaspoon stone-ground mustard

2            tablespooons nutritional yeast

1            cup soy milk

1/2         teaspoon salt

              pepper

Topping

1               cup bread crumbs

 Start by making the marinara. Heat the margarine or olive oil in sauté pa. Once hot, add the herbs and sauté for a minute or two, being careful not to burn. Add garlic and sauté for 30 seconds.  Add tomatoes and bouillon cube. Simmer until the sauce is the consistency you like; about 10 minutes. Since this sauce is going on the top of the casserole, you might want to cook longer to make it thick.

Chop cauliflower into very small pieces and steam.

Then make the herbed tofu ricotta. Mix together the tofu, salt and herbs, lemon juice, yeast, olive oil, pepper and the cornstarch/water mixture.

Next, make the white sauce. Whisk the margarine in a saucepan until melted. Add the flour and whisk into a pasted. Add the tahini, lemon juice, mustard, and the yeast and whisk well.  Slowly add the soy milk, whisking well to make a smooth sauce. Add the salt and pepper and whisk until mixture is thickened; it should coat the back of a spoon thickly.

Assembly:  Place tofu ricotta in an oiled 1 1/2 qrt. Casserole dish. Press it down to form an even layer.

Mix he cauliflower with the white sauce and spread over tofu in an even layer. Add tomato sauce on top of cauliflower, top with bread crumbs, and baked at 400 degrees for 20-25 minutes.

Let stand 5-10 minutes before serving.