Cauliflower Alfredo Veggie Bake
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Cauliflower Alfredo Veggie Bake
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| Servings |
| 61 1/2 cup servings |
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Ingredients
Cauliflower Alfredo Sauce
- 1cup medium head cauliflowerchopped
- 3cloves garlicpeeled
- 1cup Low Sodium Vegetable Broth
- 1/2cup unsweetened cashew milkor other plant-based or skim milk
- 2tablespoons olive oil
- 2tablespoons nutritional yeast
- 1/2teaspoon salt
- 1/4teaspoon pepper
Casserole
- 2cups broccoli florets
- 2cups zucchinisliced
- 1cup mushroomssliced
- 1cup baby spinach
- 1/2cup whole-grain breadcrumbsor panko
- 2tablespoons nutritional yeast or plant-based Parmesan alternative
- 1tablespoon olive oil
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 9×13″ 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
