Cauliflower Au Gratin with Tofu Gorgonzola
Cauliflower Au Gratin with Tofu Gorgonzola is a delicious and creamy dish made with roasted cauliflower florets, a rich and savory tofu Gorgonzola sauce, and topped with breadcrumbs for a crunchy finish. It's a flavorful and satisfying twist on a classic gratin recipe that combines the earthy flavors of cauliflower with the tangy and creamy notes of Gorgonzola cheese.
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Ingredients
- 1 head cauliflower large, cut into florets
- 1 block tofu (about 14 oz), crumbled
- 1/2 cup crumbled Gorgonzola cheese
- 1/2 cup grated Parmesan cheese
- 1 cup milk (or non-dairy milk of your choice)
- 2 cloves garlic minced
- 2 tablespoons butter (or olive oil)
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Steam or boil the cauliflower florets until they are tender but still firm. Drain and set aside.
- In a saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant.
- Stir in the flour to create a roux, then gradually whisk in the milk until the mixture thickens.
- Add the crumbled tofu, Gorgonzola cheese, and Parmesan cheese to the saucepan, stirring until the cheese is melted and the sauce is smooth.
- Season the sauce with salt and pepper to taste.
- Place the cooked cauliflower in a baking dish and pour the tofu Gorgonzola sauce over the top, making sure the cauliflower is well coated.
- Sprinkle the breadcrumbs over the cauliflower mixture.
- Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and bubbly.
- Garnish with fresh parsley before serving if desired or your favorite toppings.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 226kcal (11%)Carbohydrates: 21g (7%)Protein: 13g (26%)Fat: 11g (17%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mg (10%)Sodium: 511mg (22%)Potassium: 615mg (18%)Fiber: 3g (13%)Sugar: 7g (8%)Vitamin A: 327IU (7%)Vitamin C: 70mg (85%)Calcium: 318mg (32%)Iron: 1mg (6%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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