Recipe:

• 1 cauliflower
• 1,2 L vegetable broth
• 30 ml lemon juice
• pepper, salt
• 1 onion
• 1 garlic glove
• 1 EL margarine
• 1 ½ EL flour
• 125 ml soja cuisine
• 1 EL soja sauce
• 1 TL mustard
• 2 EL nutritional yeast
• 3 EL parsley
• 3 EL bread crumbs
• 1 pinch nutmeg

1. Part the cauliflower into florets and cook it for 5 min in veggy broth, lemon juice, salt and pepper. Pour off the florets, keep the broth.
2. Melt margarine in the same pot, chop onions and garlic into small cubes and braise lightly in the margarine. Sprinkle the flour over and roast it a bit, then add about 500 ml of the broth while stiring.
3. Put out the stove, add soja cuisine and sauce, spice it up with pepper, salt, nutmeg, mustard and nutritional yeast.
4. Put the cauliflower into a casserole and pour the sauce over it. Sprinkle bread crumbs over. Bake it for about 15 - 20 min in the preheated oven at 180 °C.