Cauliflower Casserole

It may look like a coconut cake, but it's not. It's a cauliflower casserole. Now, although approximately 84% of people prefer coconut cake to cauliflower casserole, don't be too disappointed. It's a damn good cauliflower casserole.

1 head cauliflower, broken into florets

1 potato, peeled and chopped

1 T olive oil

1 large onion, thinly sliced

8 cloves of garlic, thinly sliced

1 block (19 oz) soft tofu

3 T nutritional yeast

1 egg

salt and pepper

1/4 cup panko

Preheat the oven to 375F. Put the cauliflower and potato into a pot and cover with water. Bring to a boil, cover, and simmer until tender (10 minutes). Drain, reserving a cup of liquid, and mash, leaving some chunks. Meanwhile, saute the onion and garlic in the olive oil until lightly browned. Put the sauteed onion and garlic into a food processor with the tofu and blend until smooth. Mix the mashed cauliflower/potatoes with the tofu mixture in a 8"x8" pan. Add the nutritional yeast, egg, and salt and pepper to taste. You can add a small amount of reserved cooking liquid if the mixture seems too dry. Sprinkle with panko and bake 40 minutes, until the casserole is "set" and begins to pull away from the sides of the pan.

The egg and panko are totally optional -- I just happened to have them around. The original recipe is from Vegan with a Vengeance, reprinted (totally without permission) here. (The chick who runs that blog annoys me, and I run across the blog all the time because we have similar taste in food.) Isa (of VWaV) modified it from a Bon Appetit recipe, reprinted (I'm guessing with permission) here. I liked my version and will definitely be making it again.