8 cups cauliflower, cut into florets
3 Tbsp. vegetable oil
3 Tbsp. unbleached flour
1 cup liquid nondairy creamer or soy milk
1 cup nondairy sour cream (try Tofutti brand at Tofutti.com)
2 Tbsp. fresh parsley, chopped
2 Tbsp. fresh dill, chopped
2-3 Tbsp. nutritional yeast flakes (available at health food stores)
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 2.8-oz. can French fried onions, pulverized to crumbs
• Preheat oven to 375ºF.
• Steam the cauliflower for 5 to 6 minutes or until crisp but tender. Transfer to a large, oiled casserole dish and set aside.
• In a medium saucepan, over low heat, whisk together the oil and flour until they form a smooth, bubbly paste. Whisk in the nondairy creamer or soy milk and continue cooking, whisking constantly, until thickened—about 2 to 3 minutes.
• Remove the saucepan from the heat. Whisk in the nondairy sour cream, parsley, dill, nutritional yeast flakes, salt, pepper, and nutmeg. Pour the mixture over the cauliflower, stirring to coat, then sprinkle the fried onions over the top of the casserole.
• Bake the casserole for 20 to 25 minutes or until the sauce is bubbly and the top of the casserole is golden brown.
Makes 6 servings