Cauliflower Tofu Casserole Recipes

SIMPLE CAULIFLOWER KETO CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Bring a large pot of slightly salted water to a boil and cook cauliflower until tender but firm to the bite, about 10 minutes. Drain.
• Combine Cheddar cheese, cream, salt, and pepper in a large bowl. Arrange cauliflower in a casserole dish and cover with cheese mixture.
• Bake in the preheated oven until cheese is bubbly and golden brown, about 25 minutes.

THREE-CHEESE CAULIFLOWER CASSEROLE

Steps:

• Heat oven to 400 degrees and butter a 2-quart glass baking dish.
• Bring a large pot of salted water to a boil and blanch the cauliflower until tender, about 5 minutes. Transfer to a colander to drain and cool.
• In a small saucepan, melt the 2 tablespoons butter over medium heat. Stir in the flour until it forms a pale-golden paste, about 1 to 2 minutes. Stir in the heavy cream and bring the mixture to a low simmer, stirring frequently, until it thickens, about 2 to 3 minutes. Off heat, stir in half the Gruyère and fontina.
• Pat the cauliflower dry then transfer it to a large bowl. Pour the creamy sauce over the cauliflower and stir to coat. Season generously with salt and pepper.
• Transfer the cauliflower mixture to the buttered baking dish, spreading it in an even layer. Top with the remaining Gruyère and fontina. Bake until the mixture begins to bubble and the cauliflower starts to turn golden, about 20 minutes.
• Meanwhile, in a small bowl, stir together the panko, pecorino, thyme and oil.
• Spoon the panko mixture on top of the cauliflower and bake until the topping is crisp, about 10 minutes. Allow the casserole to cool for about 5 minutes or so, then serve. Season with flaky salt, if desired.

CAULIFLOWER & TOFU CASSEROLE

Steps:

• Preheat oven to 205°C/400°F.
• Boil cauliflower boil 10-15 minutes until very tender. Drain well and set aside.
• Heat 1 tablespoon of oil in a large pan, over medium-high heat, until hot but not smoking. Add mushrooms and cook, stirring occasionally, until water from mushrooms has evaporated (approximately 3 minutes).
• Add Recipe #369266 and cook another 2 minutes, stirring. Add salt and pepper to taste and remove from fire. Set aside (but keep it warm).
• Heat remaining oil in another pan, over medium-high heat. Add onion and cook until transparent (approximately 3 minutes). Add tofu and cook another 2-3 minutes, stirring, until cubes are beginning to colour.
• Add tomatoes, tomato paste, Worcestershire sauce and broth. Add frozen peas and mushrooms. Pursue cooking another 4-5 minutes. Add salt and pepper to taste.
• Remover from fire and pour in a large baking dish.
• Heat butter and part of the milk in the microwave until very hot. Add to cauliflower and mash, until consistence is creamy. Add more milk if necessary. Add salt and pepper to taste.
• Cover tofu mixture with cauliflower puree, spreading evenly over top.
• Bake in the centre of the oven 25-30 minutes until top starts to brown.
• Remove from oven. Switch oven temperature to "broil" and add cheese over top of casserole. Return to oven. Watching carefully (this can go quickly), bake until cheese is bubbly and turning brown. Serve.

TOFU CASSEROLE WITH MUSHROOMS

Steps:

• Saute the mushrooms in the butter with the garlic& onions, stir, cook until the veggies are tender.
• Place rice in the bottomof a shallow 2 quart baking dish.
• Top with mushroom/onion mixture.
• Add Broccoli and tofu.
• Mix the milk with worcestersire, salt, pepper, nutmeg& red pepper flakes, pour evenly over the casserole.
• Top with Cheddar.
• Cover with foil& bake in 350F oven for 1 hour or until the rice is tender.
• Uncover and bake for 5 minutes longer.

TOFU ALOO GOBI (CAULIFLOWER AND POTATO CURRY)

Steps:

• 1. Heat the oil in a wide skillet or stir-fry pan. Add the garlic and sauté over medium-low heat until golden.
• 2. Add the potatoes and about 1 cup of water. Cover and bring to a simmer, then cook over medium heat for 5 minutes.
• 3. Add the cauliflower, sprinkle in the ginger, garam masala, cumin, turmeric, and mustard and continue to simmer gently for 5 minutes.
• 4. Stir in the tofu, tomatoes, and peas, and cook over medium-low heat for 10 minutes longer, stirring occasionally. Stir in the optional cilantro, season with salt, and serve.

CAULIFLOWER & TOFU CURRY

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add carrots and onion; cook and stir until onion is tender, 4-5 minutes. Stir in seasonings., Add cauliflower, tomatoes, tofu and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Stir in garbanzo beans, coconut milk and peas; return to a boil. Reduce heat to medium; cook, uncovered, stirring occasionally, until slightly thickened and cauliflower is tender, 5-7 minutes., Serve with rice. Sprinkle with cilantro.