Empty My Fridge
Vegan Cauliflower Parmesan Pasta Bake
Ingredients
- Cauliflower¼ inches
- Olive oil
- Old Bay seasoning2 tsp
- Garlic powder1 tsp
- Salt
- Black pepper
- Pasta8 oz
- Basil2 ½ cups
- Mozzarella cheese
- Cashew
- Breadcrumb⅓ cups
- Parmesan cheese2 tbsp
- Paprika½ tsp
- Onion powder½ tsp
- Italian seasoning1 tsp
- Pepper flakesas needed
Instructions
- Preheat the oven to 400°F (200°C).
- Place the cauliflower slices on a parchment-lined sheet. Brush with olive oil, sprinkle with Old Bay, garlic powder, salt and pepper. Bake 17 to 18 minutes.
- Meanwhile, boil water in a saucepan, cook the pasta until al dente, drain and put in a baking dish.
- Add the marinara or tomato basil sauce to the pasta and toss to coat. Pour 1/4 cup water around the edges.
- Place the baked cauliflower on the pasta and spread the vegan mozzarella slices over it.
- Mix the breadcrumbs with the vegan parmesan and sprinkle over the cauliflower and pasta.
- Bake at 400°F (200°C) for 20 to 25 minutes, until the mozzarella is melted and bubbly. Top with fresh chopped basil and pepper flakes.
Summarized from Vegan Richa's video. Watch it for the details.
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CheeseParmesan cheesePastaMozzarella cheeseBreadcrumbCashewCauliflower
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