Cauliflower and Kale Bake

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This recipe makes 6 servings
Recipe Nutrition Info Comments 0
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Cauliflower and kale become tender and buttery when baked in a flavorful broth, as they are in this eggless casserole-style dish. A cheesy tofu topping adds enough protein to make it a hearty vegetarian supper. Serve quarter portions as a side to any dish.


  • 1 spray(s) cooking spray
    to coat baking dish
  • 1 tablespoon oil, olive, extra-virgin
  • 2 medium onion(s)
    thinly sliced
  • 1 bunch(es) kale
    (1 1/4 pounds), tough stems removed and leaves coarsely chopped (10 cups)
  • 3/4 cup(s) broth, vegetable
  • 3 pounds cauliflower
    cut into florets (8 cups)
  • 1/4 teaspoon salt
    plus more to taste
  • 1/4 teaspoon peppercorns, black
    freshly ground, plus more to taste
  • 8 ounce(s) tofu, firm
  • 1 cup(s) cheese, cheddar, sharp, reduced-fat, shredded
  • 1 cup(s) bread crumbs, whole-wheat, Italian-flavored
  • 3 clove(s) garlic


  • 1

    Heat oven to 350°F. Lightly coat a 9" by 13" baking dish with cooking spray.

  • 2

    Heat the oil in a large straight-sided skillet over medium-high heat. Add onions and cook 2 minutes; reduce heat to medium. Add kale and broth; cover and cook, stirring occasionally, until kale is almost tender, about 5 minutes.

  • 3

    Add cauliflower, cover, and cook, stirring occasionally, until cauliflower is crisp-tender, about 8 minutes. Season with salt and pepper to taste and transfer mixture to baking dish.

  • 4

    Combine tofu, cheese, bread crumbs, garlic, 1 pinch of salt and pepper in a bowl; stir to mix well. Spoon evenly over the vegetables. Bake, uncovered, until cheese melts, about 20 minutes. Let stand 5 minutes before serving.

Nutritional Information Amount Per Serving
  • Calories277
  • Total Fat10g
  • Saturated Fat3.1g
  • Sodium451mg
  • Carbohydrates36g
  • Dietary Fiber9g
  • Protein18g
  • Cholesterol13mg
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