Cauliflower Alfredo Baked Ziti

Cauliflower Alfredo Baked Ziti Recipe

By Veegs

🔪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

Pepita Parmesan


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.

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