Cauliflower and pasta in a white cheezy sauce, smoked tofu and crunchy breadcrumbs in olive oil.
Heat the oven to 180 C/356 F.
Steam the cauliflower and cook the pasta al dente.
Heat 3 tbl coconut oil in a pan. Fry 2 red onions, finely chopped, in the oil. Also add one large garlic clove.
Gradually add 4 tbl rice flour to the pan. Keep stirring combining the oil and the flour until all the oil has absorbed the flour. Pour water a little at a time in the pan. Continue to stir until you have a sauce. Then I add Oatly (vegan creamer) to the sauce- about 1/2 to 1 cup of creamer.
Now bring the sauce to taste adding these ingredients:
4 tbl nutritional yeast flakes 1 tbl shoyu sauce 1 tsp savory herb 1/4 tsp nutmeg 1/4 tsp pepper 1/2 tsp salt 5 tsp lemon juice
Crumble the smoked tofu and fry the tofu in a pan with coconut oil. Add some spices (wrapkruiden) and shoyu sauce to taste.
Mix the tofu, cauliflower and white sauce together. Grease an oven dish with organic canola oil and pour in the cauliflower/pasta mixture in the dish.
Put 3 slices of bread in the food processor. Mix until you have a fine breadcrumb. Now add 2 or 3 tbl olive oil and some salt and mix again. Spread the breadcrumbs over the cauliflower dish and place in the oven.
Bake for 30 minutes making sure that the breadcrumbs are golden brown.