Creamy Cauliflower & Spinach Au Gratin
Ingredients:
Cauliflower and Vegetables:
1 tablespoon vegan butter
3 scallions, both white and green part, thinly sliced or 1/3 cup diced yellow or white onion
1/2 yellow bell pepper, diced
2 large cloves garlic, minced
12 ounces cooked cauliflower florets (suggested: steam-in-bag variety)
2 cups moderately firmly packed baby spinach or mixed greens
1/4 cup all-purpose flour
1 1/2 cups cold unsweetened soymilk
8 ounces Tofutti Better Than Cream Cheese, cut into chunks or wedges
2 tablespoons shredded vegan parmesan
1 tablespoon vegan butter
Zest of 1/2 large lemon
2 tablespoons nutritional yeast
2 teaspoons minced fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 to 1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Crunchy Topping (recipe follows)
Recommended accompaniment: side salad or sliced raw vegetables, like cucumbers and radishes
Directions:
Grease an 8-inch ceramic or glass baking dish and set aside. In large skillet, heat butter over medium. Add onion and bell pepper and sauté, stirring frequently, for about 5 minutes or until softened, adjusting heat if necessary. Add garlic and sauté, stirring continually, for 30 to 60 seconds. Stir in cauliflower and spinach and cook a couple minutes, stirring frequently, until greens are wilted. Remove from heat.
Preheat oven to 400 degrees. In medium saucepan, whisk together flour and cold soymilk. Bring to simmering over medium heat, whisking frequently, and cook approximately 3 to 5 minutes or until very thick and creamy. Stir in Tofutti Better Than Cream Cheese, parmesan, and butter until melted and completely combined.
Stir in lemon zest, nutritional yeast, parsley, garlic powder, onion powder, sea salt, and black pepper until fully incorporated. Remove from heat and stir in vegetable mixture.
Transfer to prepared baking dish. Sprinkle evenly with Crunchy Topping and bake 15 to 20 minutes or until crumbs are golden brown. Serve immediately with a side salad or sliced raw vegetables.
Ingredients:
Crunchy Topping:
1 tablespoon vegan butter, melted
1/3 cup panko breadcrumbs
2 tablespoons shredded vegan parmesan
1 teaspoon minced fresh parsley
Directions:
In small bowl, stir together all ingredients until completely combined.
*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.
