Tofu Cauliflower Pancetta Gratin

Cauliflower and tofu fold together with spinach, salsa and cheese in a creamy gratin. For a vegetarian version, omit the pancetta and substitute finely diced onion or shallot.

4 cups cauliflower flowerets

1 tub firm tofu, cut into 1/2-inch dice

2 cups fresh baby spinach leaves

1/4 cup fresh salsa

1/4 lb favorite hard cheese, finely diced

1/4 cup pancetta, finely diced

1/2 Tbsp fresh thyme leaves, minced

4 fresh sage leaves, minced

Sauce:

2 Tbsp butter

1 Tbsp olive oil

1/4 cup white flour

2 cups milk

Preheat oven to 375F. Toss the first set of ingredients together in a big bowl.

Make sauce: melt the butter in the oil in a sauce pan. Add the flour and whisk together until frothy and bubbly. After about 3-4 minutes, it should smell nutty. Add the milk and whisk together. Whisk often as the sauce thickens. Season lightly with salt and pepper.

Fold the sauce into the veggie mixture in the large bowl.

Tip mixture into a large oiled casserole dish.

Bake in oven for about 30-40 minutes, or until browned and bubbly and cooked through.

Serves 4.

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