Cauliflower Corn Bake

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Cauliflower Corn Bake calories by ingredient


Introduction

Very yummy and vegan! Very yummy and vegan!
Number of Servings: 8

Ingredients

    4 C. cauliflower florets
    2.25 C. frozen corn (smallish bag)
    3 Tbs. oil
    3 Tbs. flour
    1 C. soy milk
    1 C. tofu sour cream
    2 Tbs. freshly chopped parsley
    2 Tbs. freshly chopped dill
    2 Tbs. nutritional yeast flakes (nooch)
    1/4 tsp. salt, pepper
    1/8 tsp. ground nutmeg
    1/3 C bread crumbs
    Hungarian paprika for garnish
    1 tsp. Dijon mustard

Directions

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.