White Sauce Cauliflower with Tofu Ricotta

My work has a CSA and sometimes I get little extras. I was excited to receive a huge head of cauliflower but severely disappointed when I realized I didn’t have any curry powder at home. Instead, a made a cheesy-like cauliflower dish that resembled a baked ziti without the noodles. I omitted the breadcrumbs because there weren’t any that were vegan and I didn’t have time to make some. I thoroughly recommend this recipe from Vegan Tasty.


  • Homemade or store-bought marinara sauce
  • 4 cups cauliflower, chopped small and stemmed

Herbed Tofu Ricotta

  • 1 package extra firm tofu, pressed and crumbled
  • 1/2 to 3/4 teaspoon of salt
  • 2 teaspoons dried basil
  • 1 teaspoon dried marjoram
  • 2 tablespoons lemon juice
  • 2 tablespoons of nutritional yeast
  • Black pepper to taste
  • 2 tablespoons of cornstarch mixed with 2 tablespoons of water (optional)

White Sauce

  • 1/4 cup vegan margarine
  • 1/4 cup all-purpose flour
  • 1 tablespoon of tahini or soy sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon stone-ground mustard
  • 2 tablespoons of nutritional yeast
  • 1 cup soy milk
  • 1/2 teaspoon salt
  • Black or white pepper to taste
  • 1 cup bread crumbs


The Herbed Tofu Ricotta

  1. Mix the tofu, salt, basil, marjoram, lemon juice, yeast, olive oil, pepper, and the cornstarch / water mixture together well and set aside.

The White Sauce

  1. Melt the margarine in a small non-stick pan over medium-low heat.
  2. Add the flour and mix together until you have a smooth paste.
  3. Slowly mix in the soy milk until you have a smooth sauce.
  4. Add the salt and pepper and mix together over medium-high heat until the sauce thickens a bit.

Assembling the Dish

  1. Grease a shallow 1 1/2 quart casserole dish.
  2. Place the tofu ricotta in the bottom.
  3. Press down firmly to form an even layer.
  4. Mix the cauliflower with the white sauce and place in an even layer on top of the tofu ricotta.
  5. Add the marinara on top of the cauliflower layer.
  6. Top it off with the breadcrumbs.
  7. Bake at 400 Fahrenheit or 20 – 25 minutes or until bubbly and browned.
  8. Let stand 5 to 10 minutes before serving.

Author: 2birds1scone

My name is Shayla and I talk about food. A lot. I live in Brooklyn, NY where I work as a data nerd in the startup world. As much as I wish I could say I've been a healthy vegetarian for the past 8 years, I can't. I started off as many veg's do: eating primarily processed soy products, pasta, and pizza. I also brought meat back into my diet when I started a job in catering. When I realized that cutting out meat didn't make me feel any better and I was still gaining weight, I decided I needed to make some major changes. I started experimenting and researching; I found that the fresher the food was, the more I enjoyed it. I believe we are what we eat. How we feel and what we eat is so profoundly interconnected. It's impossible to exclude factors like diet and lifestyle when you are trying feel better overall. I understand how difficult eating (or just finding) healthy food can be which brings me to this blog. I aspire to help people make healthy living easier. 2birds1scone is a place for suggestions, inspiration and shared information. It's about bringing healthier perspectives to every part of your life. Please feel free to submit your thoughts and recipes! Namaste. "One choice at a time, with intention and compassion for our selves and our planet, we can eat clean and live well." -Terry Walters

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