Name: Cauliflower Alfredo Veggie Bake
Yield: 6 1 1/2 cup servings
Ingredients: 1 cup medium head cauliflower (chopped ); 3 cloves garlic (peeled); 1 cup Low Sodium Vegetable Broth; 1/2 cup unsweetened cashew milk (or other plant-based or skim milk); 2 tablespoons olive oil; 2 tablespoons nutritional yeast; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 cups broccoli florets; 2 cups zucchini (sliced); 1 cup mushrooms (sliced); 1 cup baby spinach; 1/2 cup whole-grain breadcrumbs (or panko); 2 tablespoons nutritional yeast or plant-based Parmesan alternative; 1 tablespoon olive oil

A creamy, healthy spin on comfort food: Cauliflower Alfredo Vegetable Bake. This plant-forward recipe swaps heavy cream and cheese for a silky cauliflower sauce, loaded with vegetables and flavor. Perfect for meatless meals, family dinners, or meal prep.

Cauliflower Alfredo Veggie Bake

Servings

6 1 1/2 cup servings

Servings

6 1 1/2 cup servings

Cauliflower Alfredo Veggie Bake

Servings

6 1 1/2 cup servings

Servings

6 1 1/2 cup servings

Ingredients

Cauliflower Alfredo Sauce

1 cup medium head cauliflower chopped
3 cloves garlic peeled
1 cup Low Sodium Vegetable Broth
1/2 cup unsweetened cashew milk or other plant-based or skim milk
2 tablespoons olive oil
2 tablespoons nutritional yeast
1/2 teaspoon salt
1/4 teaspoon pepper

Casserole

2 cups broccoli florets
2 cups zucchini sliced
1 cup mushrooms sliced
1 cup baby spinach
1/2 cup whole-grain breadcrumbs or panko
2 tablespoons nutritional yeast or plant-based Parmesan alternative
1 tablespoon olive oil

Servings: 1 1/2 cup servings

Units:

Instructions

Sauce

Steam cauliflower and garlic until tender (8–10 minutes).
Drain and transfer to a blender with broth, milk, olive oil, nutritional yeast, and seasonings. Blend until smooth and creamy. Adjust consistency with extra broth if needed.

Vegetables

Preheat oven to 425°F.
Toss broccoli, zucchini, and mushrooms with a drizzle of olive oil. Roast on a sheet pan for 20 minutes, until just tender.
After roasting lower the oven temperature to 375°F.
Wilt spinach in a skillet, then drain and squeeze out all excess liquid, using paper towels or cheese cloth.

Assemble & Bake

Lightly oil a 9x13" baking dish.
Layer roasted veggies and spinach evenly in the dish.
Pour cauliflower Alfredo sauce over the top, spreading to coat.
Sprinkle breadcrumbs and nutritional yeast evenly.
Bake uncovered at 375°F for 20 minutes, until golden and bubbling.
Let rest 5 minutes before serving.

Recipe Notes

Cauliflower Alfredo Veggie Bake Nutrition Facts Serving size (282g) 6 Amount per serving Calories 160 % Daily Value Total Fat 8 g 10 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 310 mg 13 % Total Carbohydrate 18 g 7 % Dietary Fiber 5 g 18 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 7 g Vitamin D 0 mcg 0 % Calcium 60 mg 4 % Iron 1.9 mg 10 % Potassium 730 mg 15 %

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