Vegan Yum Yum Red And White Cauliflower Bake
Tonight, I pulled out my copy of Vegan Yum Yum and went on a hunt for a recipe I had all of the ingredients to make. Everything in this cookbook looks absolutely delicious, but I’ve had pantry bad luck with it; it seems every time I go to make something, I’m missing at least one vital ingredient (I should really learn to meal plan and make a list!). When I came to the Red and White Cauliflower Bake on page 69, I was excited to realize that I had all of the ingredients, and went to work making dinner.
I personally don’t mind having a lot of things going on in the kitchen at once; actually, I rather enjoy it. This recipe calls for several processes going on at the same time including pressing the tofu, steaming cauliflower, making marinara, making the herbed tofu ricotta, making white sauce, putting bread in the blender to make bread crumbs (okay, maybe that’s just me because I was out of bread crumbs), and then assembling it all. It wouldn’t be something I would make on a hurried evening, but it is very easy to make and turns out absolutely delicious!
We really enjoyed this recipe, with its savory herbed tofu layered under a cheezy cauliflower layer, all topped off with marinara and toasty bread crumbs. I think even non-vegans would enjoy this cauliflower bake, and I would love to make it for a family get-together or pot luck party. I’m glad I cracked open Vegan Yum Yum tonight and am looking forward to trying more of Lauren Ulm’s recipes!