John Myers
Cauliflower Noodle Casserole
The perfect cauliflower noodle casserole recipe with a picture and simple step-by-step instructions.
- 300 g Pasta
- 1 smaller Cauliflower fresh
- 200 g Smoked tofu
- 2 Tomatoes
- 300 ml Vegetable broth
- 200 ml Oat cream
- 1 pinch Nutmeg
- 2 tbsp Vegetable margarine
- 2 tbsp Flour
- Oil
- Vegan cheese to taste for gratinating, but is not a must
- Cook the pasta very al dente (approx. 3 minutes less cooking time) and drain.
- Cut the cauliflower into florets and cook in salted water for about 3 minutes. Pouring off.
- Dice smoked tofu. Fry in a little oil until crispy. Add cauliflower and sauté for another 3-5 minutes, until cauliflower is lightly browned.
- Mix the pasta with cauliflower and tofu in a baking dish.
- Melt the margarine in a saucepan. Stir the flour into the margarine with a whisk and sauté lightly. Pour in the oat cream and stock while stirring. Briefly bring to the boil. Season with nutmeg.
- Dice tomatoes and spread on the casserole. Pour on the sauce. Possibly top with vegan cheese (or yeast melt). Bake at 180 ¤ C for about 20 minutes.
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