'Creamed' Cauliflower with Herbed Crumb Topping

This is an absolutely delicious baked side dish.

Start by boiling a pot of water, and add 5 cups chopped cauliflower florets; boil for 15 minutes and then drain. Set aside.

While the cauliflower cooks, place 3 ounces of sourdough bread in a food processor and process into coarse crumbs - it should equal about a cup and a half. Set aside.

Melt a teaspoon and a half of vegan butter (such as Earth Balance) in a large skillet over medium heat - add one and 1/2 cups chopped leek and 2 minced garlic cloves and cook 7 minutes, stirring frequently. While the leeks cook, spoon out 1/4 cup all-purpose flour into a measuring cup, leveling with a knife. Combine in a bowl with 1 and 3/4 cups plain soy milk, stirring with a whisk.

Add the flour mixture to the leek mixture, and bring to a simmer, then cook for 2 minutes stirring constantly so the soy milk doesn't burn to the bottom of the pan - the mixture should be thick.

Add 1/4 tsp. salt, 1/8 tsp. black pepper and 1/2 cup shredded vegan cheese - try the vegan mozzarella block from Galaxy Foods instead of Parmesan called for in the original recipe.

Remove the pan from heat and stir in the cauliflower. Spoon the whole mixture into an 8x8 inch baking dish coated with cooking spray.

Return to your pre-made breadcrumbs, and add 1/4 tsp. salt, one tablespoon chopped parsley and either 1 tsp. chopped fresh thyme or 1/3 tsp. dried thyme.

Melt half a teaspoon more of vegan butter in a small skillet and add one minced garlic clove. Cook for 30 seconds, and then pour over the breadcrumb mixture, tossing gently to combine.

Sprinkle the breadcrumbs evenly over the cauliflower. Bake it all in the oven at 400 degrees for 30 minutes; it should be nice and bubbly and brown.

One and 1/4 cups is 220 calories, and you should have about 5 side servings. Dig in!

Cost:
sourdough bread $1.58
cauliflower $6.98
leek $2.00
plain soy milk $1.69
vegan cheese $3.39
parsley $1.99