Wednesday, 15 August 2012

Hungarian Cauliflower Bake

I got this original recipe from Vegan Chef but I've changed it slightly.

Hungarian Cauliflower Bake

1/2 cauliflower head, cut into florets
1 leek, sliced thinly
1 bunch kale, shreaded
3 Tbls rice/sunflower oil
3 Tbls GF flour (I used Millet Flour)
1 cup rice milk
1 cup vegan cream cheese or sour cream (I used Tofutti)
2 Tbls freshly chopped parsley
2 Tbls freshly chopped dill
1 Tbls nutritional yeast flakes
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/8 tsp ground nutmeg
1/3 cup GF breadcrumbs
Hungarian paprika, for garnishing


Preheat over to 180C.
Lightly oil (or spray with a light mist of oil) a large casserole dish and set aside.
Please shredded kale at the bottom of the casserole dish.
Place the cauliflower florets & leek in a steamer basket/or boiling waater for 5-6 minutes or until crisp tender and drain well.
Transfer the cauliflower florets & leek 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 rice milk and cook the mixture over low heat, while whisking constantly until thickened, about 2-3 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 for 40 minutes or until the top of the casserole is golden brown.
Serves 4 as a main.

No comments:

Post a Comment