SERVES 6 TO 8
PREP TIME: 10 minutes
ACTIVE TIME: 30 minutes
INACTIVE TIME: 50 minutes
Olive oil spray or vegan cooking spray (soy-free if
1 large (1½- to 2-pound) head cauliflower, broken
3 cups low-sodium vegetable broth
1 pound ziti or penne pasta (gluten-free if
1 cup raw cashews, soaked in warm water for at
least 30 minutes and drained, water discarded
2 cups unsweetened nondairy milk (soy-free if
¼ cup nutritional yeast
¼ cup vegan white wine
3 tablespoons olive oil
3 tablespoons lemon juice
2 teaspoons white soy miso (or chickpea miso)
2 teaspoons onion powder
2 teaspoons garlic powder
¼ teaspoon ground nutmeg
Salt and black pepper to taste
1. Preheat the oven to 350°F. Lightly spray a 9 × 13-inch baking dish with olive oil. Bring a large pot of
water to a boil.
2. Combine the cauliflower and broth in a medium pot, cover, and bring to a boil. Reduce to a simmer,
cover again, and simmer for 10 minutes, or until the cauliflower is soft. Remove from the heat.
3. Cook the pasta according to the package instructions until al dente. Drain. Set aside in a large bowl.
4. While the pasta is cooking, use a slotted spoon to scoop the cauliflower into a blender. (You can save
the broth for another use.) Add the cashews, milk, nutritional yeast, wine, oil, lemon juice, miso, onion
powder, garlic powder, nutmeg, salt, and pepper. Blend until smooth.
5. Add the sauce to the pasta. Stir until combined, then pour into the prepared baking dish. Sprinkle the
Pepita Parmesan over the top and bake for 20 minutes. Serve immediately. Leftovers will keep in an
airtight container in the fridge for up to 4 days.
To add some flavor or texture, try adding sautéed mushrooms, caramelized onions, steamed broccoli,
or cooked greens.
SERVES 6 TO 8