Cauliflower Alfredo Bake

Creamy, cozy, and oven-baked comfort

Serves: 4–6 | Time: 45 minutes

You’ll need
• 12 oz penne or rigatoni pasta
• 1 medium head cauliflower, cut into florets
• 3 cloves garlic
• 1 cup unsweetened plant milk
• ¼ cup nutritional yeast
• 2 tbsp olive oil
• 1 tbsp lemon juice
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper

For the crispy topping
• ¾ cup panko breadcrumbs
• 1 tbsp olive oil
• 2 tbsp nutritional yeast
• ¼ tsp smoked paprika

Optional add-ins:
• 1 cup sautéed mushrooms
• 1 cup steamed broccoli
• ½ cup peas
• Fresh parsley for garnish

Let’s Make It
Preheat oven to 375°F and lightly grease a baking dish.

Bring a pot of salted water to a boil and cook pasta until just al dente. Drain and set aside.

Meanwhile, steam or boil the cauliflower florets for about 8–10 minutes until very tender.

Transfer the cooked cauliflower to a blender with garlic, plant milk, nutritional yeast, olive oil, lemon juice, onion powder, salt, and pepper. Blend until completely smooth and creamy.

In a large bowl, combine the cooked pasta with the cauliflower Alfredo sauce and mix well. Add any optional vegetables if using.

Transfer the mixture to the prepared baking dish.

In a small bowl, mix the panko, olive oil, nutritional yeast, and smoked paprika. Sprinkle evenly over the pasta.

Bake for 15–20 minutes until bubbling and lightly golden on top.

Serve It With
• Lemony arugula salad
• Roasted asparagus
• Garlic sautéed greens
• Warm crusty bread

Pro Tip
For the silkiest sauce, blend the cauliflower while it’s still warm. The heat helps create a smoother, creamier Alfredo texture.