In this recipe, a cheesy, tangy cauliflower sauce encases shell pasta and then is baked under a thick, crusty layer of breadcrumbs. It's the perfect recipe for a date-night-in or a side to a holiday party feast. It's fancy enough to impress but easy and simple enough to put together at the last minute.

Cheesy Cauliflower Baked Shells With Breadcrumbs [Vegan]



  • 4-ounces of shell pasta
  • 1/2 small head of cauliflower
  • 1 tablespoon capers, drained
  • A few shakes of garlic powder
  • Juice of 1/2 lemon
  • A few dollops of dairy-free ricotta
  • 1/4 cup pasta water
  • Seasoned breadcrumbs
  • Olive oil, for sautéing and garnish
  • Salt, a pinch


  1. Preheat the oven to 350°F.
  2. Get the shells going and cook until just before "al dente", about 8 minutes.
  3. While the pasta is going, chop the cauliflower into little florets, about the size of the shells and sauté it in a little oil until it starts to soften and get brown, about 5 minutes.
  4. Drain the pasta (reserve some pasta water) and add to the cauliflower.
  5. Add the capers, garlic powder, lemon juice, and a pinch of salt, to taste. Add some pasta water to develop a light sauce.
  6. Stir in the dairy-free ricotta and distribute it evenly.
  7. Divide into your baking bowls or turn out into a baking dish.
  8. Top with breadcrumbs and a drizzle of olive oil.
  9. Bake for 20 to 25 minutes or until top is browned and crispy. Enjoy!

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  • Pasta