Vegan Cauliflower Parmesan Pasta Bake
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
55 mins
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Servings
4
-
Calories
245 kcal
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Course
Main Course
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Cuisine
Italian, Vegan, gluten-free
Vegan Cauliflower Parmesan Pasta Bake
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Vegan Cauliflower Parmesan Pasta Bake. Pasta, marinara sauce, Crispy Cauliflower slices coated in breadcrumbs and spices, and vegan mozzarella make a great Cauliflower Parmigiana. Soy-free Recipe. Can be gluten-free. Makes 1 9 by 9 dish
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Ingredients
- 1/4 inch slices from half a head of cauliflower
- olive oil to brush
- 2 teaspoons Old Bay seasoning
- 1/2 tsp garlic powder
- salt and pepper
- 8 oz pasta
- 2.5 cups of marinara or tomato basil sauce plus more for serving
- vegan mozzarella slices such as miyoko's kitchen
- or use my cashew mozzarella
- or use my cauliflower alfredo
Coating:
- 1/3 cup breadcrumbs
- 2 tablespoons Vegan Parmesan or nutritional yeast
- 1/2 tsp paprika smoked or regular
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp italian herb blend
- pepper flakes as needed
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Instructions
- Preheat the oven to 400 degrees F/ 200ºc.
- Place cauliflower slices on parchment lined sheet. Spray or brush olive oil. Sprinkle with old bay seasoning, garlic, salt and pepper. Bake for 17 to 18 minutes. *See alternate breaded cauliflower in notes.
- Meanwhile, Boil the water for the pasta in a saucepan, add the pasta and cook to al dente. Drain and add to a baking dish.
- Add marinara or tomato basil sauce and toss to coat. Add 1/4 cup water on the edges.
- Place the baked cauliflower on the pasta. Spread vegan mozzarella slices on the cauliflower.
- In a bowl mix breadcrumbs with vegan parm. Sprinkle this all over the cauliflower slices and the pasta.
- Bake at 400 degrees F / 200ºc for 20 to 25 minutes or until mozzarella is melted and bubbly. Sprinkle fresh chopped basil leaves and pepper flakes. Serve with crusty garlic bread and additional marinara on top.
Notes
- Breaded Cauliflower Method:Double the breadcrumb mixture and put in a shallow bowl. In another bowl, add 1/3 cup aquafaba (chickpea brine), or 2 flax eggs(2 tbsp flax seed meal mixed with 5 tbsp water). Dip the cauliflower slice in aquafaba bowl, then in the breadcrumb mixture to coat. Place on baking sheet, spray oil on top and bake for 18 minutes. Proceed with the pasta assembly.
- ** Heat the blended cashew mozzarella cream in a skillet over medium heat until evenly thickened (3 mins, stir occasionally),to use as mozzarella.
- To make this gluten-free: Use gluten-free pasta and gluten-free breadcrumbs
- Nutritional values based on one serving
Nutrition Information
Show Details
Calories
245kcal
(12%)
Carbohydrates
42g
(14%)
Protein
8g
(16%)
Fat
4g
(6%)
Sodium
617mg
(26%)
Potassium
401mg
(11%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
585IU
(12%)
Vitamin C
19.3mg
(21%)
Calcium
51mg
(5%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 42g | 14% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Sodium | 617mg | 26% |
| Potassium | 401mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 585IU | 12% |
| Vitamin C | 19.3mg | 21% |
| Calcium | 51mg | 5% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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