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.
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
Texas is a state that celebrates many cultures making our foods unique. Did you know that all the states across the United States of America have their own unique food culture that comes from the people who have settled there over the years? Now, with 