This Cauliflower Casserole is a quick, 45-minute dinner fix that is sure to impress anyone who denies the deliciousness of cauliflower. While our recipe is using a tofu topping, you’re welcome to omit this portion of the recipe if you have dietary aversions to soy products.

But if you’re vegan and soy-friendly, this is a wonderful dish to get in some added protein!

Ingredients

Serves: 4-5 Time: 45 minutes

Cauliflower Casserole

• 1 medium head cauliflower, chopped florets
• 1/2 medium yellow onion, diced
• 1 small red bell pepper, sliced
• 10 oz. cherry tomatoes
• 4-6 cloves garlic, chopped
• 2 Tbs olive oil
• 1/2 tsp salt
• 1 tsp ground black pepper
• 2 Tbs apple cider vinegar
• 1 tsp chili powder
• 1/4 cup warm water

Tofu Topping

• 1 package extra-firm tofu, pressed
• 1 Tbs olive oil
• 2 Tbs apple cider vinegar
• 1-2 Tbs tahini
• 1 Tbs soy sauce
• 1 tsp paprika (smoked paprika preferred)
• 1/4 tsp ground cumin
• 1 tsp chili powder
• 1 Tbs nutritional yeast

Directions

1. If using tofu topping, make sure your tofu has been pressed for at least 20 minutes. Then prepare the tofu topping in a medium-sized mixing bowl by crumbling the tofu and mixing in the ingredients until well combined.
2. Then, preheat the oven to 375ºF.
3. Begin preparing your vegetables.
4. In a deep baking pan, add your cauliflower, onion, pepper, garlic, and tomatoes.
5. Mix in the olive oil and spices.
6. Add the tofu topping on the top.
7. Place in the oven and bake for 15 minutes.
8. Remove from the oven and use a wooden spoon to press the tomatoes, ensuring they release some tomato juice.
9. Rotate the pan and place back in the oven, bake for another 10 minutes.
10. Remove from the oven, serve hot and enjoy!

This dish can be served with quinoa, rice, or over a bed of salad greens. You can mix and match with your toppings, whether it’s some hot sauce and chopped scallions or a slice of avocado.

Nutrition Information

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