Creamy Cauliflower Pasta Bake
A creamy and nutritious cauliflower pasta bake, perfect for a wholesome family meal or special occasion.
Equipment
- 9 × 13-inch (23 × 33-cm) baking dish
- Blender or immersion blender
- Fork
Ingrediënten
For the cauliflower sauce:
- 1 head about 2 pounds, or 907 g cauliflower, trimmed, cleaned, and separated into small florets
- 1 tablespoon 15 ml extra-virgin olive oil
- 4 cloves garlic grated
- ½ cup 50 g chopped scallion
- 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 to coat dish
- 12 ounces to 1 pound 340 to 455 g uncooked whole-grain rotini pasta
Instructies
- Place the cauliflower florets in a large saucepan and cover with water.
- Bring to a boil, and cook until tender, about 10 minutes.
- Drain well.
- In a medium saucepan, heat the olive oil over medium heat.
- Add the garlic and scallion and cook for about 2 minutes, until fragrant.
- Stir in the tahini, cumin, paprika, cayenne, salt, and flour.
- Cook for 1 minute.
- Whisk in the milk and cook until it begins to thicken.
- Combine the cauliflower florets and sauce in a blender or use an immersion blender to purée until smooth.
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat a 9 × 13-inch baking dish with nondairy butter.
- Cook the pasta according to package directions until al dente.
- Reserve some cooking water to thin out the sauce, if needed.
- Drain the pasta and return it to the pot.
- Stir the cauliflower sauce into the pasta, adding reserved liquid if necessary.
- Pour the pasta mixture into the baking dish.
- In a food processor, blend walnuts, nutritional yeast, lemon zest, thyme, pepper, and salt into a coarse meal.
- Combine with the bread crumbs in a bowl.
- Use a fork to coat the mixture evenly with olive oil.
- Sprinkle the bread crumb topping evenly over the pasta.
- Bake for 15 minutes, until the topping is golden brown.
- Let the dish stand for at least 15 minutes before serving.
Notes / Tips / Wine Advice:
Wine advice:
Pair with a light Chardonnay or Sauvignon Blanc.Nutritional Information
Calories: 420 kcal | Carbohydrates: 52 g | Protein: 16 g | Fat: 15 g | Sugar: 5 g | Salt: 750 g
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