Cauliflower and Kale Bake: SouthBeach

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 224.9
  • Total Fat: 8.7 g
  • Cholesterol: 3.9 mg
  • Sodium: 586.8 mg
  • Total Carbs: 30.4 g
  • Dietary Fiber: 8.4 g
  • Protein: 16.5 g

View full nutritional breakdown of Cauliflower and Kale Bake: SouthBeach calories by ingredient
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Introduction

Cauliflower and kale combine in an egg-less casserole-style dish. A cheesy tofu topping adds enough protein to make this a meal. Can easily double recipe for a 9x13 pan. Cauliflower and kale combine in an egg-less casserole-style dish. A cheesy tofu topping adds enough protein to make this a meal. Can easily double recipe for a 9x13 pan.
Number of Servings: 4

Ingredients

    Olive Oil, 1 tbsp
    Onions, raw, 1 small, thinly sliced
    Kale, 5 cup, chopped
    Swanson Chicken Broth 99% Fat Free, 3/4 cup
    Cauliflower, raw, 1 head, small to medium, cut into pieces
    Tofu, firm, 118 grams (about 4 oz), crumbled
    Cheddar or Colby Cheese, Low Fat, .5 cup, shredded
    *Progresso Bread Crumbs - Italian Style, 0.5 cup
    Garlic, 2 cloves

Directions

Heat oven to 350. Lightly coat a 8x8 square baking dish with cooking spray. Heat oil in a large skillet. Add onions and cook 2 minutes, reduce heat to medium. Add kale and broth, cover and cook until kale is tender, stirring occasionally. Add cauliflower, cover and cook until cauliflower is crisp-tender. Season with salt and pepper. Transfer to baking dish.

Combine tofu, cheese, bread crumbs and garlic in a bowl. Spoon evenly over vegetables. Bake uncovered for 20 minutes or until cheese has melted. Let stand 5-10 minutes before serving.

Makes 4 generous servings. Serve with a salad.

Number of Servings: 4

Recipe submitted by SparkPeople user JANICEMC.

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