vegan cauliflower bake with tofu sausage

A plateful of vegan cauliflower bake with tofu sausage, hemp parmesan, and chopped parsley.

Join us in singing the praises of this vegan cauliflower bake featuring cauliflower florets roasted with vegan sausage crumbles and parmesan.



Tofu Sausage

  • 1 block of firm tofu (10 oz./283 gm.)
  • 4 heaping Tbsp. tahini
  • ¼ cup soy sauce or tamari
  • 2 Tbsp. vegetable broth
  • 2 Tbsp. nutritional yeast
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • 2 tsp. smoked paprika
  • 1 tsp. Italian herb blend
  • 1 tsp. oregano
  • 2 tsp. fennel seeds (1 tsp. ground)
  • ½ tsp. of ground black pepper
  • ¼ tsp. cayenne pepper (or more)

Hemp parmesan

  • 1 cup hemp seeds
  • 1/3 cup lemon juice
  • 4 tsp. miso paste
  • 2 tsp. oregano
  • ½ tsp. salt

For the cauliflower

  • 1 large head of cauliflower (about 8 cups of bite-sized florets)
  • 1/4 cup of vegetable broth
  • 1 tsp. caraway seeds
  • 1/3 cup of finely chopped black olives
  • 2 cloves of garlic, crushed
  • 2 Tbsp. lemon juice (about ½ a fresh lemon)
  • ½ tsp. red pepper flakes (more if you want more spice)
  • ¼ chopped parsley, mint, or another fresh herb (optional)


  1. Start with the tofu. Remove it from the package and rinse it. Cut it into quarters for quicker pressing. Then press the tofu for 20 minutes. Use a tofu press or between 2 flat surfaces with the top weighed down.
  2. While the tofu presses, mix the sausage flavoring ingredients in a bowl large enough to accommodate the crumbled tofu.
  3. Once the tofu has pressed and the moisture is released, crumble it into the bowl with the sausage seasonings and mix the tofu until every piece is well-covered. Set the bowl aside.
  4. To make the hemp parmesan, in a small baking dish, combine the lemon juice, miso paste, oregano, and salt. Then mix in the hemp seeds. You can either wait until you are ready to add the cauliflower to the oven or bake it at 4000 F (2000 C).
  5. Bake the parmesan for 10 minutes, then give the ingredients a stir and bake for another 10-15 minutes until most of the liquid is absorbed and the hemp seeds are browned but not burned.
  6. To finish the cauliflower bake, preheat the oven to 4250 F (2200 C).
  7. Cut the cauliflower into bite-sized florets and toss them with ¼ cup of vegetable broth along with ½ a teaspoon of ground black pepper.
  8. Mix the cauliflower and sausage crumbles together in a large, shallow baking dish or deep-sided baking tray.
  9. Place the cauliflower and sausage in the oven and bake, uncovered for 20 minutes.
  10. Toss the cauliflower and sausage crumbles. Then add 1 teaspoon of caraway seeds and ½ a cup of vegan parmesan. Mix everything. Then bake for another 15 minutes, tossing again if necessary, until the cauliflower is brown on the edges and the tofu crumbles are crisp.
  11. While the cauliflower finishes, mix together the finely chopped olives, pressed garlic, lemon juice, and red pepper flakes. (this is also a good time to chop the parsley if using).
  12. Remove from the oven and stir in the black olive mixture.
  13. Garnish with chopped parsley, mint, or another fresh herb if desired.
  14. Serve with the remaining parmesan and lemon wedges (optional).


  • The longer you bake tofu, the crispier it will get. Be sure to toss it several times so that it bakes evenly.
  • To keep the cauliflower from drying out during roasting, toss it in a ¼ of a cup of vegetable broth before adding it to the baking dish.
  • You can use frozen cauliflower for this recipe. Be sure you thaw it and get as much moisture out as possible before roasting.
  • Green olives are the best substitute for black olives. If those don’t work for you, try capers, artichoke hearts, or even sundried tomatoes. All of these additional ingredients will change the final flavor of the dish. They add a final note of savory that serves this recipe well.
  • Try substituting cumin, fennel, or anise seeds for caraway seeds. You can also add ½ a teaspoon of ground caraway. 

Keywords: vegan cauliflower bake

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