CAULIFLOWER ALFREDO BAKED ZITI

SERVES 6 TO 8 PORTIONS

Olive oil spray or vegan cooking spray (soy-free if necessary)

1 large (1 1/2 to 2 lb.) head cauliflower, broken into florets

3 cups low-sodium vegetable broth

1lb (16oz) ziti or penne pasta (gluten-free if necessary)

1 cup raw cashews, soaked in warm water for at least 30 minutes and drained, water discarded

2 cups unsweetened non-dairy milk (soy-free if necessary)

1/4 cup nutritional yeast

1/4 cup vegan white wine

3 tbsp. olive oil

3 tbsp. lemon juice

2 tsp. white soy miso (or chickpea miso)

2 tsp. onion powder

2 tsp. garlic powder

1/4 tsp. ground nutmeg

Salt and black pepper to taste

Pepita Parmesan

NUTRITIONAL VALUES

Calories: 176kcal
Fat: 2.1g (1.3g S.Fat)
Carbs: 10.6g
Protein: 2g
Sugar: 9.1g
Sodium: 156mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4). Spray a 9 x 13-inch baking dish lightly with olive oil. A large pot of water should be brought to a boil.

In a medium pot, combine the cauliflower and broth, cover, and bring to a boil. Reduce to a low heat, cover, and cook for 10 minutes, or until the cauliflower is tender. Take the pan off the heat.

Cook the pasta according to package directions until it is al dente. Drain. Set aside in a large mixing bowl.

While the pasta is cooking, scoop the cauliflower into a blender with a slotted spoon. (Reserve the broth for another use.) Combine the cashews, milk, nutritional yeast, wine, oil, lemon juice, miso, onion powder, garlic powder, nutmeg, salt, and pepper in a mixing bowl. Blend until completely smooth.

Toss the pasta with the sauce. Pour into the prepared baking dish after stirring until combined. Bake for 20 minutes, then top with the Pepita Parmesan. Serve right away. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

VARIATIONS

Sautéed mushrooms, caramelized onions, steamed broccoli, or cooked greens can all be added to add flavor or texture.