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Prep
15m
Cook
40m
Total
55m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 190°C fan (210°C static / 410°F).
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For
6
M
I
1
whole head
Cauliflower, cut into florets
1
whole
Garlic bulb
300
g
Smoked tofu
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Per Serving
Calories
285kcal
Fat
12g
Carbs
23g
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🌱 Plant Points: 9.25
🌾 Use certified GF breadcrumbs to make this recipe gluten-free.
🫙 Store in the fridge for up to 4 days.
❄️ Freeze for up to 3 months.
💡 Servings are calculated assuming this dish is served as a side. If serving it as a main, halve the servings.
💡 Nutritional values are approximate and calculated per serving.
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Denise D
a month ago
I think this is a delicious and easy recipe! I added broccoli florettes and I think next time I make it, I might add some sliced mushrooms as well. I really liked the cauliflower leaves, I’ve never used those before, and that was a great addition.
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Gigi
a month ago
Thanks, Denise! So glad you enjoyed the cauliflower leaves! Love the idea of adding mushrooms, let me know how it goes😊
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Jade M
2 months ago
This was definitely a labour of love, but so worth it😆💖. I think next time I'd like to try it with plain tofu instead☺️.
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Gigi
2 months ago
Sounds awesome, Jade! So glad you enjoyed it. 🌟
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L
Lara B
2 months ago
Ciao Gigi, che significa plant points?
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Gigi
2 months ago
Ciao Lara! "Plant points" si riferisce all'idea di provare a mangiare 30 varietà diverse di piante a settimana, tra verdure, frutta, cereali integrali, legumi, noci, semi, erbe e spezie. L'idea nasce da diversi studi che mostrano come una maggiore varietà di piante nella dieta aiuti a migliorare la salute del microbioma intestinale, che a sua volta influisce su tantissimi aspetti del nostro benessere generale, dalla digestione all'immunità all'umore! Quindi più varietà mangi durante la settimana, più punti accumuli. Ho anche scritto un post qui che spiega il tutto più nel dettaglio: vai su Search in basso a sinistra, clicca su Post (appena sotto la funzione Ask Gigi) e dovresti trovare "Why I care so much about Plant Points" 😊
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C
Christina C
2 months ago
Loved! I added mushrooms and pignoli
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Gigi
2 months ago
Thanks so much, Christina! Mushrooms and pinoli go perfect with the 'cheese' and cauli. 😊
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B
Barbara B
7 months ago
Very tasty! Loved the cauliflower with the cheesy like sauce
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Gigi
7 months ago
So glad you enjoyed it! 🥰
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E
eowulia
7 months ago
delicious!
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Gigi
7 months ago
Yay 🙌
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Joanne Louise C
8 months ago
Served with long stem broccoli & green beans - absolutely delicious
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Gigi
7 months ago
Great additions and glad it was a success!!! ☺️
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Giorgia
8 months ago
Absolutely loved it!!! One of my favorite at the moment I already made it twice!! I prefer this to the one made with besciamella and cheese!! Love this vegan option! Thanks Gigi
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Gigi
7 months ago
So lovely to hear that! Hope it was even better the second time!
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Tommie Jo B
8 months ago
Had this on Christmas and it was LOVELY even my uncle who is the first to hate on vegan anything said it was great. Instead of breadcrumbs used crispy, fried shredded onions on top. I did not have potato starch or cornstarch so used a bit of flour and it was fine. Really excited to use this as my new go to for friends potlucks!
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Gigi
8 months ago
Sceptical uncles are the best test for whether a recipe is good or not! Super impressed with the sub - onions are a great shout! xx
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Prep
15m
Cook
40m
Total
55m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 190°C fan (210°C static / 410°F).
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
6
M
I
1
whole head
Cauliflower, cut into florets
1
whole
Garlic bulb
300
g
Smoked tofu
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
285kcal
Fat
12g
Carbs
23g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
🌱 Plant Points: 9.25
🌾 Use certified GF breadcrumbs to make this recipe gluten-free.
🫙 Store in the fridge for up to 4 days.
❄️ Freeze for up to 3 months.
💡 Servings are calculated assuming this dish is served as a side. If serving it as a main, halve the servings.
💡 Nutritional values are approximate and calculated per serving.
Only visible to you
Made it?
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Denise D
a month ago
I think this is a delicious and easy recipe! I added broccoli florettes and I think next time I make it, I might add some sliced mushrooms as well. I really liked the cauliflower leaves, I’ve never used those before, and that was a great addition.
Like
Reply
Cancel
Gigi
a month ago
Thanks, Denise! So glad you enjoyed the cauliflower leaves! Love the idea of adding mushrooms, let me know how it goes😊
Like
Reply
Cancel
Jade M
2 months ago
This was definitely a labour of love, but so worth it😆💖. I think next time I'd like to try it with plain tofu instead☺️.
Like
Reply
Cancel
Gigi
2 months ago
Sounds awesome, Jade! So glad you enjoyed it. 🌟
Like
Reply
Cancel
L
Lara B
2 months ago
Ciao Gigi, che significa plant points?
Like
Reply
Cancel
Gigi
2 months ago
Ciao Lara! "Plant points" si riferisce all'idea di provare a mangiare 30 varietà diverse di piante a settimana, tra verdure, frutta, cereali integrali, legumi, noci, semi, erbe e spezie. L'idea nasce da diversi studi che mostrano come una maggiore varietà di piante nella dieta aiuti a migliorare la salute del microbioma intestinale, che a sua volta influisce su tantissimi aspetti del nostro benessere generale, dalla digestione all'immunità all'umore! Quindi più varietà mangi durante la settimana, più punti accumuli. Ho anche scritto un post qui che spiega il tutto più nel dettaglio: vai su Search in basso a sinistra, clicca su Post (appena sotto la funzione Ask Gigi) e dovresti trovare "Why I care so much about Plant Points" 😊
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Reply
Cancel
C
Christina C
2 months ago
Loved! I added mushrooms and pignoli
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Reply
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Gigi
2 months ago
Thanks so much, Christina! Mushrooms and pinoli go perfect with the 'cheese' and cauli. 😊
Like
Reply
Cancel
B
Barbara B
7 months ago
Very tasty! Loved the cauliflower with the cheesy like sauce
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Gigi
7 months ago
So glad you enjoyed it! 🥰
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E
eowulia
7 months ago
delicious!
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Gigi
7 months ago
Yay 🙌
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Joanne Louise C
8 months ago
Served with long stem broccoli & green beans - absolutely delicious
Like
Reply
Cancel
Gigi
7 months ago
Great additions and glad it was a success!!! ☺️
Like
Reply
Cancel
Giorgia
8 months ago
Absolutely loved it!!! One of my favorite at the moment I already made it twice!! I prefer this to the one made with besciamella and cheese!! Love this vegan option! Thanks Gigi
Like
Reply
Cancel
Gigi
7 months ago
So lovely to hear that! Hope it was even better the second time!
Like
Reply
Cancel
Tommie Jo B
8 months ago
Had this on Christmas and it was LOVELY even my uncle who is the first to hate on vegan anything said it was great. Instead of breadcrumbs used crispy, fried shredded onions on top. I did not have potato starch or cornstarch so used a bit of flour and it was fine. Really excited to use this as my new go to for friends potlucks!
Like
Reply
Cancel
Gigi
8 months ago
Sceptical uncles are the best test for whether a recipe is good or not! Super impressed with the sub - onions are a great shout! xx
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Reply
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