Vegan Cauliflower Alfredo Bake

Name: Vegan Cauliflower Alfredo Bake
Cuisine: Mediterranean
Ingredients: 12 ounce penne pasta (you can use a gluten free penne, such as brown rice penne or quinoa penne, if desired); 1 medium head cauliflower, cut into small pieces and florets (about 7 to 8 cups, total); 1 tablespoon olive oil; 2 to 3 small cloves garlic, minced or sliced; 3/4 cup unsweetened almond, soy, or rice milk; 1/3 cup nutritional yeast; 1 tablespoon fresh lemon juice; 3/4 teaspoon salt, or to taste; 1/4 teaspoon freshly ground black pepper; 1 cup fresh green peas, blanched for 1 minute to soften (or frozen and thawed green peas); 1/2 cup vegan breadcrumbs (or vegan and gluten free breadcrumbs, such as Mary's Gone Crackers Just Crumbs)

Instructions

Cauliflower, in this case, amplifies the joys of a real, delightfully starchy pasta creation rather than standing in for one. Cauliflower creates the base for a creamy, rich, and completely dairy-free alfredo sauce, and the cauliflower florets you don’t use in the sauce are folded into the pasta, which means that you’ll get pockets of savory vegetable goodness between the penne.

Updated at: Thu, 12 Mar 2026 00:03:58 GMT