1 block silken tofu
1 head cauliflower
3/4 cup drained sauerkraut
4 tbsp nutritional yeast
Dash of hot sauce
Salt and pepper to taste
2 cloves garlic
1 red pepper
2 tbsp olive oil
Blend all ingredients except egg and cauliflower in a blender or food processor.
Break cauliflower into small pieces and blanch in boiling water for 3-4 minutes until softened but not mushy. Drain.
Taste and season “cheese sauce” with salt and pepper. You want to slightly over season to account for the cauliflower.
Add egg and blend for 10 seconds.
Mix drained cauliflower and “cheese sauce” in mixing bowl. Pour into small casserole dish and bake at 375 for 40 minutes.
For additional “kick” add jalapeño before baking.