Take Heart!
From Christian Vegetarian Association (CVA)

Hungarian Cauliflower Bake
The Vegan Chef


8 cups cauliflower, cut into florets

3 T. safflower oil

3 T. unbleached flour

1 cup soy milk, rice milk, or other non-dairy milk of choice

1 cup tofu sour cream

2 T. freshly chopped parsley

2 T. freshly chopped dill

1 T. nutritional yeast flakes

1/4 t. salt

1/8 t. freshly ground black pepper

1/8 t. ground nutmeg

1/3 cup breadcrumbs

Hungarian paprika, for garnishing


  • Lightly oil (or spray with a light mist of oil) a large casserole dish and set aside.
  • Place the cauliflower florets in a steamer basket and steam for 5-6 minutes or until crisp tender.
  • Transfer the cauliflower florets to the prepared pan and set aside.
  • In a saucepan, whisk together the oil and flour until it forms a smooth paste. Whisk in the soy milk and cook the mixture over low heat, while whisking constantly until thickened, about 2-3 minutes.
  • Remove the saucepan from the heat.
  • Whisk in the tofu sour cream, parsley, dill, nutritional yeast flakes, salt, pepper, and nutmeg.
  • Pour the mixture over the cauliflower, then sprinkle the breadcrumbs over the sauce, and generously sprinkle the Hungarian paprika over the top of the breadcrumbs.
  • Bake at 375 degrees for 20-25 minutes or until the sauce is bubbly and the top of the casserole is golden brown.

Serves 6-8.