- Preheat the oven to 350°F. Lightly spray a 9 × 13-inch baking dish with olive oil. Bring a large pot of water to a boil.
- Combine the cauliflower and broth in a medium pot, cover, and bring to a boil. Reduce to a simmer, cover again, and simmer for 10 minutes, or until the cauliflower is soft. Remove from the heat.
- Cook the pasta according to the package instructions until al dente. Drain. Set aside in a large bowl.
- While the pasta is cooking, use a slotted spoon to scoop the cauliflower into a blender. (You can save the broth for another use.) Add the cashews, milk, nutritional yeast, wine, oil, lemon juice, miso, onion powder, garlic powder, nutmeg, salt, and pepper
- Blend until smooth. Add the sauce to the pasta. Stir until combined, then pour into the prepared baking dish.
- Sprinkle the Pepita Parmesan over the top and bake for 20 minutes. Serve immediately. Leftovers will keep in an airtight container in the fridge for up to 4 days.
- VARIATION To add some flavor or texture, try adding sautéed mushrooms, caramelized onions, steamed broccoli, or cooked greens.
Cauliflower Alfredo Baked Ziti
By Ridhvika Chitalia
Mar, 8th
621
Servings
8 persons
Cook Time
40 minutes
Ingredients
14
- 16
Ingredients
- Olive oil spray or vegan cooking spra
- 1 large (1½- to 2-pound) head cauliflower, broken
- 3 cups low-sodium vegetable broth
- 1 pound ziti or penne pasta
- 1 cup raw cashews, soaked in warm water for at lea
- 2 cups unsweetened nondairy milk
- ¼ cup nutritional yeast
- ¼ cup vegan white wine
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 teaspoons white soy miso
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- ¼ teaspoon ground nutmeg
- Salt and black pepper to taste
- Pepita Parmesan
