Cauliflower Alfredo Baked Ziti Recipe
🔪Prep Time: 10 minutes
👩🍳Cook Time: 30 minutes
Olive oil spray or vegan cooking spray (soy-free if necessary)
1 large (1½- to 2-pound) head cauliflower, broken into florets
3 cups low-sodium vegetable broth
1 pound ziti or penne pasta (gluten-free if necessary)
1 cup raw cashews, soaked in warm water for at least 30 minutes and drained, water discarded
2 cups unsweetened nondairy milk (soy-free if necessary)
¼ cup nutritional yeast
¼ cup vegan white wine
3 tablespoons olive oil
3 tablespoons lemon juice
2 teaspoons white soy miso (or chickpea miso)
2 teaspoons onion powder
2 teaspoons garlic powder
¼ teaspoon ground nutmeg
Salt and black pepper to taste
1Preheat the oven to 350°F. Lightly spray a 9 × 13-inch baking dish with olive oil.
2Bring a large pot of water to a boil.
3Combine the cauliflower and broth in a medium pot, cover, and bring to a boil.
4Reduce to a simmer, cover again, and simmer for 10 minutes, or until the cauliflower is soft. Remove from the heat.
5Cook the pasta according to the package instructions until al dente. Drain. Set aside in a large bowl.
6While the pasta is cooking, use a slotted spoon to scoop the cauliflower into a blender. (You can save the broth for another use.)
7Add the cashews, milk, nutritional yeast, wine, oil, lemon juice, miso, onion powder, garlic powder, nutmeg, salt, and pepper. Blend until smooth.
8Add the sauce to the pasta. Stir until combined, then pour into the prepared baking dish.
9Sprinkle the Pepita Parmesan over the top and bake for 20 minutes. Serve immediately.
10Leftovers will keep in an airtight container in the fridge for up to 4 days.
11To add some flavor or texture, try adding sautéed mushrooms, caramelized onions, steamed broccoli, or cooked greens.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Hi! I’m jackie. Welcome to jackfruitful kitchen! I’m thrilled to be able to have a platform to share my favorite recipe creations and inspirations with you. I developed a love for cooking and fresh vegetables at a very young age while spending time in the kitchen with my parents, and it has only grown since then. My passion lies in creating beautiful and balanced food that is both healthy AND delicious. I love plant-based meals, cold-pressed juice, gluten-free baking, a good vegan cheese, and really great wine. When I’m not in the kitchen or working, I love to be with my friends and family, husband Clinton, and our 14 year old English Creme Golden Retriever, Brinkley. We are an extremely active family and like to fill our time with hiking, camping, skiing, scuba diving, cycling, and sailing. Our love for travel has taken us across the world, most recently to Southern France for our wedding in May. Traveling nurtures our souls and opens our eyes to new food, new wine, and new cultures. The name jackfruitful kitchen + blog came from a brainstorm sesh with my BFF Megan Ratcliff and was inspired by 4 different parts. My first name (Jackie) + one of my favorite ingredients for vegan cooking (Jackfruit) + the ability to be full and satisfied by eating clean, whole, plant-based food + the goal to live a more fruitful life! I hope that you enjoy my posts and find my recipes quite fruitful. ;) Cheers!