Cauliflower Corn Bake

Cauliflower Corn Bake

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This cauliflower corn bake is a delicious vegan or vegetarian dish that is so easy to make!

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Ohio

Serving Size / Yield

1 casserole

Ingredients

  • 4 C. cauliflower
  • 2 C. fresh or frozen corn
  • 3 Tbs. oil
  • 3 Tbs. flour
  • 1 C. soy milk, rice milk, or regular milk
  • 1 C. tofu sour cream, or regular sour cream
  • 2 Tbs. freshly chopped parsley
  • 2 Tbs. freshly chopped dill
  • 1 Tbs. notional yeast flakes, or Parmesan cheese
  • 1/4 tsp. salt, pepper
  • 1/8 tsp. ground nutmeg
  • 1/3 C. bread crumbs
  • Hungarian paprika for garnish
  • 1 tsp. Dijon mustard

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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. 

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