Can creamy cauliflower penne bake [vegan, gluten-free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make creamy cauliflower penne bake [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

How long does creamy cauliflower penne bake [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is creamy cauliflower penne bake [vegan, gluten-free] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Creamy Cauliflower Penne Bake
[Vegan, Gluten-Free]

MT By: Melissa Tedesco

Author Bio

Melissa (Mel) Tedesco is an Italian-Canadian living in the UK and runs her blog, Melly... Read More

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Creamy Cauliflower Penne Bake [Vegan, Gluten-Free]

4-6

Dairy Free

Vegan

This pasta bake has all of that creaminess you want from baked pasta without the need for milk. This recipe doesn’t actually use any milk, non-dairy or otherwise. The cauliflower and potato make a rich sauce, which is then thickened by a roux. Nutritional yeast gives a cheesy flavor without... Read More

Ingredients You Need for Creamy Cauliflower Penne Bake [Vegan, Gluten-Free]

1.1 pounds penne pasta (use gluten-free pasta if needed)
1 head cauliflower, cut into small pieces
1 potato, cut into cubes
4 cups vegetable stock
2 tablespoons olive oil
1 onion, chopped
2 tablespoons flour (you can use gluten-free flour)
2-4 tablespoons nutritional yeast (optional)
Salt and pepper to taste
4-5 tablespoons bread crumbs (gluten-free if needed)

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How to Prepare Creamy Cauliflower Penne Bake [Vegan, Gluten-Free]

Preheat your oven to 350°F.
Bring a pot of salted water to the boil. Add the pasta and cook for 5 minutes only. Then drain and set aside.
In a small pot, add the vegetable stock, cauliflower, and potato. Bring to the boil and simmer for 10 minutes.
Purée the stock, cauliflower, and potato mixture until smooth.
Add the nutritional yeast (if using) to the cauliflower mixture and season with salt and pepper to taste.
In another pot, heat the olive oil and add the onion. Cook until soft.
Add the flour and cook for one minute, stirring constantly. Then add the puréed cauliflower mixture to the flour.
Cook until thick.
Mix the sauce with the pasta and add to a baking dish.
Add a layer of bread crumbs and bake for 30 minutes until the pasta gets a little golden around the edges.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.