Uttam Sheth Cooking new concept

Cooking Up a New Concept

Vegan Cauliflower Parmesan Pasta Bake

For all the vegans out there. Presenting you Vegan Cauliflower Parmesan Pasta Bake.

This Cauliflower Parmesan Bake is all you want in the parmigiana, Crunchy Cauliflower, tomato sauce and all the cheesiness.

The process is Simple. Bake the cauliflower slices to cook and heat them to al dente. Then top with few vegan mozzarella and herbed breadcrumb mixture and place over the pasta mixture. Bake until hot and crispy. You can also break the cauliflower and bake instead.

TIMING CONSTRAINTS

  • Preparation Time :- 15 mins
  • Cook Time :- 40 mins
  • Total Time :- 55 mins

RECIPE DETAILS:

  • Recipe Type :- Main Course
  • Cuisine :- Italian, veg
  • Serves :- 4

INGREDIENTS:

  • ¼ inch slices from half a head of cauliflower
  • olive oil to brush
  • 2 teaspoons old bay seasoning
  • ½ tsp garlic powder
  • salt and pepper
  • 8 oz pasta
  • 2.5 cups of marinara or tomato basil sauce, plus more for serving
  • vegan mozzarella slices such as miyoko's kitchen

COATING:

  • ⅓ cup breadcrumbs
  • 2 tablespoons vegan parmesan or nutritional yeast
  • ½ tsp paprika (smoked or regular)
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp Italian herb blend
  • pepper flakes as needed

INSTRUCTIONS:

  • Preheat the oven to 400 degrees F.
  • Place cauliflower slices on parchment lined sheet. Spray or brush olive oil. Sprinkle with old bay seasoning, garlic, salt, and pepper. Bake for 17 to 18 minutes. *See alternate breaded cauliflower in notes.
  • Meanwhile, Boil the water for the pasta in a saucepan, add the pasta and cook until al dente. Drain and add to a baking dish.
  • Add marinara or tomato basil sauce and toss to coat. Add ¼ cup water on the edges.
  • Place the baked cauliflower on the pasta. Spread vegan mozzarella slices on the cauliflower.
  • In a bowl mix breadcrumbs with vegan parm. Sprinkle this all over the cauliflower slices and the pasta.
  • Bake at 400 degrees F for 20 to 25 minutes or until mozzarella is melted and bubbly. Sprinkle fresh chopped basil leaves and pepper flakes. Serve with crusty garlic bread and additional marinara on top.

NOTE:

Breaded Cauliflower Method:

Double the breadcrumb mixture and put in a shallow bowl. In another bowl, add ⅓ cup aquafaba (chickpea brine), or 2 flax eggs (2 tbsp. flax seed meal mixed with 5 tbsp water).

Dip the cauliflower slice in aquafaba bowl, then in the breadcrumb mixture to coat. Place on baking sheet, spray oil on top and bake for 18 minutes.

Proceed with the pasta assembly.

** Heat the blended cashew mozzarella cream in a skillet over medium heat until evenly thickened (3 mins, stir occasionally), to use as mozzarella.

To make this gluten-free:

Use gluten-free pasta and gluten-free breadcrumbs

Source: www.veganricha.com/2017/04/vegan-cauliflower-parmesan-pasta-bake.html

Read more recipe on Italian food on uttamsheth.blogspot.com