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
