- Roasting:
- 2 large heads cauliflower, cut into pieces
- 2 large red onions, cut into wedges
- 2 cloves garlic, chopped, or more to taste
- canola oil cooking spray (optional)
- Cream Sauce:
- 2 cups plain soy milk
- 1 (14 ounce) package firm tofu, cut into cubes
- 1/2 (8 ounce) package shredded mozzarella-style vegan cheese (such as Daiya®)
- 1/4 cup nutritional yeast
- 2 tablespoons onion powder
- 1 tablespoon lemon juice, or more to taste
- 1 tablespoon dried basil
- 1 tablespoon dried marjoram
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper, or more to taste
- 3 large large kale leaves, minced, or more to taste
- 1 cup cherry tomatoes, halved
- Preheat oven to 350 degrees F (175 degrees C).
- Spread cauliflower, onions, and garlic onto a large baking sheet. Spray canola oil spray over cauliflower mixture.
- Bake in the preheated oven until browned and tender, 30 to 45 minutes. Transfer cauliflower mixture to a 9x13-inch baking dish. Reduce oven temperature to 300 degrees F (150 degrees C).
- Blend soy milk, tofu, vegan cheese, nutritional yeast, onion powder, lemon juice, basil, marjoram, oregano, parsley, garlic powder, and black pepper in a food processor or blender until sauce is creamy.
- Pour sauce into a saucepan and cook over medium-low heat until warmed, about 5 minutes. Add kale to sauce and cook until kale is wilted, about 5 minutes. Pour sauce over cauliflower mixture and add tomatoes; mix well.
- Bake in the oven until bubbling and lightly browned, about 40 minutes.
04/02/2018
recipepes.com
Vegan Cauliflower Alfredo, recipe
PT15M
PT1H
5
455 calories
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