Cauliflower and Broccoli
1/2 medium cauliflower, chopped
1/2 medium broccoli, chopped
3 tablespoons flour (I use spelt)
3 tablespoons olive oil
1 1/2 cups nondairy milk (I use soy)
1 (12 ounce) block silken tofu
1 tablespoon Dijon mustard
lots of freshly cracked black pepper, to taste
1 cup firm tofu, grated
1. Preheat oven to 375 degrees F. Steam broccoli and cauliflower until about 1/3 done. While cooking the veggies, heat the oil and flour in a saucepan, constantly stirring. Keep doing this for about 4-5 minutes.
2. Add the milk to the flour and oil mix, stirring with a whisk to avoid lumps. Add the silken tofu, Dijon mustard and black pepper, still stirring with the whisk. Once the sauce is thickened, take it off the heat.
3. In a shallow baking dish, pour in half the cauliflower and broccoli and pour in sauce. Sprinkle with the grated firm tofu and put in the oven for 10-15 minutes or until the grated tofu is browned.
Serve by itself or with some roasted veggies.'