Ingredients

The following ingredients have 4 Servings
  • 1/4 inch slices from half a head of cauliflower
  • olive oil to brush
  • 2 teaspoons old bay seasoning
  • 1/2 tsp garlic powder
  • salt and pepper
  • 8 oz pasta
  • 2.5 cups of marinara or tomato basil sauce (plus more for serving)
  • vegan mozzarella slices such as miyoko's kitchen
  • or use my cashew mozzarella
  • or use my cauliflower alfredo
  • 1/3 cup breadcrumbs
  • 2 tablespoons vegan parmesan (or nutritional yeast)
  • 1/2 tsp paprika (smoked or regular)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp italian herb blend
  • pepper flakes as needed

Instruction

  • Preheat the oven to 400 degrees F/ 200ºc.
  • Place cauliflower slices on parchment lined sheet. Spray or brush olive oil. Sprinkle with old bay seasoning, garlic, salt and pepper. Bake for 17 to 18 minutes. *See alternate breaded cauliflower in notes.
  • Meanwhile, Boil the water for the pasta in a saucepan, add the pasta and cook to al dente. Drain and add to a baking dish.
  • Add marinara or tomato basil sauce and toss to coat. Add 1/4 cup water on the edges.
  • Place the baked cauliflower on the pasta. Spread vegan mozzarella slices on the cauliflower.
  • In a bowl mix breadcrumbs with vegan parm. Sprinkle this all over the cauliflower slices and the pasta.
  • Bake at 400 degrees F  / 200ºc for 20 to 25 minutes or until mozzarella is melted and bubbly. Sprinkle fresh chopped basil leaves and pepper flakes. Serve with crusty garlic bread and additional marinara on top.