Quick Veggie Lasagna

Baked Cauliflower

For Bechamel Sauce:
1/4 cup Oil
1/2 cup Flour
3 cups Soy Milk
1 tsp Garlic, Onion Powder
1/4 cup Nutritional Yeast
1 tsp Salt

1 large Cauliflower or 1 small Cauliflower and Broccoli Crown

No Stick Cooking Oil Spray
Bread Crumbs

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Wash and trim the Cauliflower.
Steam shortly and set aside.

Fancy version Bechamel Sauce:

Heat the Oil and stir in flour just like making roux. Mix till golden color.
Whisk in the wormed milk slowly.
Cook for about a minute or two.
Turn the heat off and whisk in the Nutritional Yeast and the Garlic and Onion powder.

Easy version Bechamel Sauce:
Just whisk flour and milk together with the Garlic and Onion Powder and the Nutritional Yeast and Pour over the Cauliflower laid out nicely in the baking dish as described bellow.
Bake about 45- 50 minutes.

Spray your baking dish (10 x 10 inch is good) with the no stick oil and sprinkle with the bread crumbs to prevent sticking.

Place nicely the split cauliflower crowns (and the broccoli if you using) on the bottom.
Scoop over the Bechamel sauce with spatula and spread evenly.
You can sprinkle some bread crumbs on top and place to teaspoons of veggie butter.
Bake for about 35 - 45 minutes to golden brown. You can check the sauce with tooth pick. If it comes out dry it's done.

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