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Vegan Cauliflower Parmesan Pasta Bake

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

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 4
Calories: 245 kcal
Course: Main Course
Cuisine: Italian , Vegan , gluten-free

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

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees F/ 200ºc.
  2. 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.
  3. 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.
  4. Add marinara or tomato basil sauce and toss to coat. Add 1/4 cup water on the edges.
  5. Place the baked cauliflower on the pasta. Spread vegan mozzarella slices on the cauliflower.
  6. In a bowl mix breadcrumbs with vegan parm. Sprinkle this all over the cauliflower slices and the pasta.
  7. 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

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

% 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.