Vegan Cauliflower Alfredo recipe

All Recipes Everyday Cooking Recipes Vegetarian Protein Tofu

Ingredients

2 large heads cauliflower, cut into pieces
2 large red onions, cut into wedges
2 cloves garlic, chopped, or more to taste
1 serving canola oil cooking spray
2 cups plain soy milk
1 (14 ounce) package firm tofu, cut into cubes
½ (8 ounce) package shredded mozzarella-style vegan cheese (such as Daiya®)
¼ cup nutritional yeast
2 tablespoons onion powder
1 tablespoon lemon juice, or more to taste
1 tablespoon dried basil
1 tablespoon dried marjoram
1 tablespoon dried oregano
1 tablespoon dried parsley
1 teaspoon garlic powder
1 teaspoon ground black pepper, or more to taste
3 large large kale leaves, minced, or more to taste
1 cup cherry tomatoes, halved

Nutrition Info

304.7 calories
carbohydrate: 36.9 g
cholesterol: : -
fat: 10.5 g
fiber: 11.6 g
protein: 20.4 g
saturatedFat: 3.7 g
servingSize: -
sodium: 439.2 mg
sugar: 13.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Spread cauliflower, onions, and garlic onto a large baking sheet. Spray canola oil spray over cauliflower mixture.

  3. Bake in the preheated oven until browned and tender, 30 to 45 minutes. Transfer cauliflower mixture to a 9x13-inch baking dish. Reduce oven temperature to 300 degrees F (150 degrees C).

  4. Blend soy milk, tofu, vegan cheese, nutritional yeast, onion powder, lemon juice, basil, marjoram, oregano, parsley, garlic powder, and black pepper in a food processor or blender until sauce is creamy.

  5. Pour sauce into a saucepan and cook over medium-low heat until warmed, about 5 minutes. Add kale to sauce and cook until kale is wilted, about 5 minutes. Pour sauce over cauliflower mixture and add tomatoes, mix well.

  6. Bake in the oven until bubbling and lightly browned, about 40 minutes.

Recipe Yield

6 servings

Recipe Note

A great creamy dish that can be served alone or as a side dish. Full of nutrients and extremely healthy.

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