Cauliflower Corn Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 C. cauliflower florets2.25 C. frozen corn (smallish bag)3 Tbs. oil3 Tbs. flour1 C. soy milk1 C. tofu sour cream2 Tbs. freshly chopped parsley2 Tbs. freshly chopped dill2 Tbs. nutritional yeast flakes (nooch)1/4 tsp. salt, pepper1/8 tsp. ground nutmeg1/3 C bread crumbsHungarian paprika for garnish1 tsp. Dijon mustard
Lightly oil a large casserole dish and set aside. Place cauliflower florets in a steamer and steam for 5 minutes, or until crisp tender. Transfer the cauliflower to a bowl. In a saucepan, whisk the oil and flour until it forms a smooth paste. Whisk in soy milk (or other milk) and cook mixture over lower heat, while whisking constantly until thickened 2-3 minutes. Remove the saucepan from the heat, whisk in the tofu, sour cream, parsley, dill, nutritional yeast, salt, pepper, nutmeg, and Dijon mustard. Pour over cauliflower and corn, mix well and transfer to the baking dish. Sprinkle bread crumbs, add Hungarian paprika. Bake at 375 degrees for 30 minutes, until sauce is bubbly and top of the casserole is golden brown.
Number of Servings: 8
Recipe submitted by SparkPeople user BAREFOOTNIKKI.
Number of Servings: 8
Recipe submitted by SparkPeople user BAREFOOTNIKKI.
Nutritional Info Amount Per Serving
- Calories: 180.6
- Total Fat: 11.4 g
- Cholesterol: 0.0 mg
- Sodium: 273.0 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 2.6 g
- Protein: 5.3 g
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