Cauliflower Pasta Crisp
A creamy and nutritious cholesterol-free baked pasta dish with a rich cauliflower sauce and a crispy, flavorful topping.
Equipment
- Blender or immersion blender
- 9 × 13-inch (23 × 33-cm) baking dish
- Fork
- whisk,
Ingredients
For the cauliflower sauce:
- 1 head about 2 pounds / 907 g cauliflower, trimmed and separated into florets
- 1 tablespoon 15 ml extra-virgin olive oil
- 4 cloves garlic grated
- ½ cup 50 g scallion, chopped
- ¼ cup 64 g tahini
- 1 tablespoon 6 g ground cumin
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon fine sea salt
- 2 teaspoons brown rice or other flour
- 1½ cups 355 ml unsweetened soy or other nondairy milk
For the topping and pasta:
- 1 cup 120 g walnuts
- ¼ cup 30 g nutritional yeast
- 2 teaspoons lemon zest
- 1 teaspoon dried thyme
- ½ teaspoon ground pepper
- 1 teaspoon coarse sea salt
- 1 cup 80 g whole wheat panko or other bread crumbs
- 2 tablespoons 30 ml extra-virgin olive oil
- 1 teaspoon nondairy butter for greasing
- 12 ounces to 1 pound 340 to 455 g whole-grain rotini pasta
Instructions
- Place the cauliflower florets in a large saucepan and cover with water.
- Bring to a boil and cook for about 10 minutes until tender.
- Drain well.
- In a medium saucepan, heat olive oil over medium heat.
- Add garlic and scallion, cooking for about 2 minutes until fragrant.
- Stir in tahini, cumin, paprika, cayenne, salt, and flour.
- Cook for 1 minute.
- Whisk in the nondairy milk and cook until it begins to thicken.
- Blend the cauliflower and sauce in a blender or with an immersion blender until smooth.
- In a food processor, pulse walnuts, nutritional yeast, lemon zest, thyme, pepper, and salt until a coarse meal forms.
- In a medium bowl, mix the nut mixture with bread crumbs and coat with olive oil using a fork.
- Preheat oven to 350°F (180°C).
- Lightly grease a 9 × 13-inch (23 × 33-cm) baking dish with nondairy butter.
- Cook the pasta according to package directions until al dente, reserving some cooking water.
- Drain and return to the pot.
- Stir the cauliflower sauce into the pasta, adding reserved liquid if needed to thin it.
- Pour into the prepared baking dish, sprinkle the breadcrumb topping evenly over the top, and bake for 15 minutes until golden brown.
- Let rest for at least 15 minutes before serving.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a crisp green salad and a drizzle of balsamic glaze for extra flavor.
Wine Advice:
A glass of Chardonnay or a light-bodied Pinot Grigio pairs beautifully with this dish.
Nutritional Information
Calories: 420 kcal | Carbohydrates: 63 g | Protein: 14 g | Fat: 14 g | Fiber: 9 g | Sugar: 4 g | Salt: 1.1 g
