Cauliflower and caramelized onions baked into a savory, quiche-like base.
Yield: 8-10 servings
Time: 1½ hours
Tools
- large, heavy-bottomed frying pan with lid
- wooden spoon
- baking dish: 9-inch square, or 11×8 inch
- food processor
- rubber spatula
Ingredients
- 2 T olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 c cauliflower (one medium head broken into florets)
- 12 oz extra firm silken tofu
- 1 c vegetable broth
- ½ c tahini
- ¼ c lemon juice
- ¼ c nutritional yeast
- 1 T smoked paprika
- ½ t salt
- pepper
- 1 c breadcrumbs
Directions
Heat oil in pan over low heat, add onion, and cover. Let cook for about 20 minutes, stirring occasionally, until onion is soft and golden.
Add garlic and cauliflower, increase heat to medium, and cover. Cook another 15 minutes, stirring occasionally, until cauliflower is tender. Remove from heat and set aside.
Preheat oven to 350. Oil the baking dish.
In food processor, blend tofu, broth, tahini, and lemon juice until smooth, Add half of the cauliflower as well as the nutritional yeat, paprika, salt, and pepper. Pulse a few times until combined and crumbly.
Transfer to baking dish and stir in the breadcrumbs, then spread the mixture evenly.
Top with the rest of the cauliflower and press down lightly.
Bake 30 minutes, until golden.
Serve warm.
Notes
This is great for Thanksgiving!
Adapted from the recipe for "Caramelized onion and Ccauliflower casserole" in The Superfun Times Vegan Holiday Cookbook, by Isa Chandra Moskowitz.
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