Baked Cauliflower Cheese Pasta

Vegan Baked Cauliflower Cheese Pasta is a flavorful, low-carb, and low-protein comfort pasta recipe. This dish is made with pasta, roasted cauliflower, and a dairy-free cheese sauce. This pasta pairs well with any food because it is hearty and pleasant. The richness of the cheesy sauce is thick and creamy. The sauce goes well with the pasta and roasted cauliflower. Any individual who enjoys comfort food should try this recipe. You can enjoy this vegan Baked Cauliflower Cheese Pasta healthy and delightful meal without any stress. Let’s prepare the pasta with the cooking instructions (listed below).

STATS:

• Course: Main course
• Cuisine: Italian
• Servings: 8
• Total time: 1 hour 10 mins
• Cook time: 55 mins
• Prep time: 15 mins

EQUIPMENT:

• Oven
• Baking tray
• One bowl (to dip the cashews)
• Food processor
• 9 by 13-inch baking pan
• Serving plate

INGREDIENTS:

• Cauliflower 2 pounds
• Olive oil 2tbsp
• Salt half a teaspoon
• Ground black pepper, to taste
• Pasta 340 g

For Cheese Sauce:

• Raw cashews 1 1/2 cups
• Plant-based milk 1 cup
• 1 cup of Vegetable stock
• Vegan grated cheddar cheese 200 g
• Nutmeg half a teaspoon
• Nutritional yeast 1/2 cup

INGREDIENT NOTES:

Cauliflower:

• The cauliflower head is edible, but you may also eat the leaves and stalks. Simply wash them, cut them into tiny pieces, and boil them with the cauliflower head.

Cheese:

• Use vegan-friendly and ripe cheddar cheese to add texture to the cheese sauce.

Nutmeg:

• It’s an optional item. But I used it because it goes well with the pasta.

INSTRUCTIONS:

1. Maintain the oven heat to 425 Fahrenheit degrees.
2. Next, spread the fitted baking sheet to the baking tray.
3. Now, mist the baking sheet with oil.
4. Then, arrange the cauliflower florets on the baking tray.
5. Sprinkle black pepper, olive oil, and salt over the florets.
6. Bake it for nineteen to twenty-six minutes until dull brown.
7. Meanwhile, we will dip the cashews in the hot water for twelve to seventeen minutes.
8. After that, remove the extra water.
9. Now, add nutritional yeast, soaked cashews, milk, vegetable broth, salt, and nutmeg to a food blender machine.
10. Blend all items at high speed for one to two minutes.
11. After baking, move the cauliflower to a 9 by 13-inch baking pan.
12. Cover the cauliflower with grated cheese sauce and toss lightly to coat.
13. Bake it for another twenty-seven to thirty-two minutes.
14. Shift this dish under the oven’s grill for several minutes for an extra brown layer.
15. The tasty baked Cauliflower Cheese Pasta is ready.
16. Transfer this pasta to a plate and serve.

UNIQUE VARIATIONS OF THIS DISH:

• Mix chopped broccoli with cauliflower florets for a vibrant green color.
• Mix a few leaves of baby spinach into the pasta before baking.
• Incorporate various sorts of herbs into the sauce.
• Add a hint of hot sauce or a dash of powdered pepper flakes for a scorching flavor.

SERVING SUGGESTIONS:

Chickpea salad:

• Serve the pasta with fresh chickpea salad.

Tacos:

• Pair this dish with vegan black bean tacos.

Tofu:

• Enjoy the tasty cauliflower pasta with grilled tofu skewers.

Bolognese:

• Serve the pasta with a vegan lentil and mushroom Bolognese.

Bread:

• Garlic naan, crusty loaf, or simple vegan-friendly bread pairs well with this dish.

TIPS:

• Use fresh cauliflower for the best texture and taste.
• Don’t skip the nutmeg. It adds a warm and slightly sweet taste.
• Try this recipe with paprika, onion powder, nutmeg, garlic powder, or herbs (dried or fresh) like oregano or thyme.
• Make sure to use supreme-quality, melt able, and ripe vegan cheese.
• Choose various types of pasta for this dish. A gluten-free pasta option is also available for those with gluten intolerance.

STORAGE INFORMATION:

Before time preparation:

• The cashew sauce and cauliflower florets can be prepared in advance. You can preserve it in the fridge for a couple of days before baking the dish and roasting the cauliflower.

Fridge:

• Save this pasta dish in the closed box and refrigerate it for three days.

Freezer:

• I don’t advise freezing it because it will make the cauliflower very mushy.

Reheating:

• You can rewarm the refrigerated pasta in a microwave for fifty to eighty seconds.

FAQs:

Why is the nutmeg used in this pasta recipe?

• Nutmeg balances the savory ingredients and gives the dish a warm, slightly sweet taste.

Which vegan cheese melts the best?

• Seek out vegan cheese that is created with cashews or almonds. Nutritional yeast enhances the cheesy flavor.

How can I add more richness to the sauce?

• Add a spoonful of cornstarch, plain flour, or arrowroot power to make the sauce thick.

NUTRITIONAL INFORMATION/SERVING:

Per Size 1 serving plate
Total Quantity 8 servings
Total Calories 215 kcal
Carbohydrates 15 g
Dietary Fiber 4 g
Protein 9 g
Sugar 4 g
Total Fat 15 g
Sodium 747 mg
Iron 2 mg