Cauliflower Baked Ziti
There’s something undeniably comforting about a bubbling tray of baked pasta—warm, cheesy, and packed with flavor. Growing up, baked ziti was always a go-to for family gatherings, but as we embraced a more plant-based lifestyle, we wanted a version that felt just as indulgent yet healthy. That’s how this Cauliflower Baked Ziti came to life!
By swapping some of the pasta for roasted cauliflower, this dish gets a delicious depth of flavor while staying light and nutritious. And, of course, no baked ziti is complete without a rich, homemade sauce. Our homemade Raghu sauce ties everything together, coating every bite with bold, savory goodness. The best part? It’s quick, easy, and absolutely delicious—proof that you don’t need meat or heavy ingredients to enjoy a cozy, satisfying pasta bake!
Table of Contents
- About This Cauliflower Baked Ziti
- Why You’ll Love This Recipe
- Key Ingredients
- How To Make Cauliflower Baked Ziti
- Have It Your Way
- Nutritional Facts (Per Serving)
- Health Benefits
- Other Recipes You’ll Love
About This Cauliflower Baked Ziti
This Cauliflower Baked Ziti brings together tender pasta, roasted cauliflower, a rich tomato sauce, and gooey cheese for the ultimate comfort food. Roasting the cauliflower gives it a slight caramelized flavor, making it the perfect pairing with the garlicky marinara sauce. We use ricotta and mozzarella cheese for creaminess and that irresistible melted cheese pull.
This dish is easy enough for a weeknight meal but also impressive enough to serve for a gathering. You can even make it ahead of time—just assemble and bake when you’re ready!
Why You’ll Love This Recipe
- Healthier than traditional baked ziti – Cauliflower adds fiber and nutrients.
- Rich, cheesy, and comforting – Without feeling too heavy.
- Great for meal prep – Make ahead and bake when needed.
- Customizable – Add plant-based protein or extra veggies.
- Perfect for family dinners or potlucks – A guaranteed crowd-pleaser!
Key Ingredients
For Vegan Ricotta:
- Vegan Yogurt – Adds creaminess and tang.
- Plant-Based Milk – Helps achieve a smooth consistency.
- Nutritional Yeast – Provides a cheesy, umami flavor.
- Lemon Juice – Enhances the ricotta with a slight acidity.
- Salt – Balances the flavors.
- Sugar (optional) – A touch of sweetness to round out the flavors.
For Cauliflower Ziti:
- Cauliflower Florets – A nutritious base for a low-carb twist.
- Crushed Tomatoes – The foundation of the rich marinara sauce.
- Vegan Ricotta – Adds a creamy, cheesy layer.
- Vegan Mozzarella Shreds – Melts beautifully for that classic baked ziti feel.
- Impossible Plant-Based Protein – A hearty, meaty texture without the meat.
- Tomato Paste – Intensifies the tomato flavor.
- Fresh Basil – For a bright, herby finish.
- Garlic & Onions – The aromatic base of the sauce.
- Red Chili Flakes – Adds a bit of heat (optional).
- Dried Oregano – Brings classic Italian flavors.
- Salt & Black Pepper – Essential for seasoning.
- Extra Virgin Olive Oil – For roasting and enhancing flavors.
How To Make Cauliflower Baked Ziti
Vegan Ricotta:
- In a food processor, add all ingredients, and process until it reaches a grainy Ricotta like consistency
Cauliflower Ziti:
- Blanch Cauliflower – Bring a pot of water to a boil, and add 1 Tsp of salt. Add the Cauliflower Florets to the boiling water, and boil for 30 seconds. Remove and allow them to cool.
- Vegan Ragu – In a Saucepan over medium heat add the Olive oil, allow it to heat up, and add the chopped Onions. Saute for 3-4 minutes to sweat the onions. Then add the minced Garlic, and saute for another 1-2 minutes. Then add the Impossible Plant based protein, and break it down to crumbles, and allow it to brown completely. Then add the Tomato Paste, Crushed Tomatoes, Red Chili Flakes, Dried Oregano, Salt, Black Pepper, and 2 Tbsp of Fresh Basil along with 1/2 Cup of water. Stir to mix all ingredients, and allow the sauce to simmer, reduce and thicken. Once there is little to no liquid left, remove from heat.
- Mix the Cauliflower Florets into the Vegan Ragu until all Cauliflower florets are sufficiently covered with sauce.
- Transfer half of the Cauliflower Florets with Sauce to a large casserole dish, and top it with Vegan Ricotta and Vegan Mozzarella Shreds and freshly chopped Basil. Then repeat the sequence once more for a 2nd layer.
- Pre-heat the oven to 375 F (190 C)
- Place the Cauliflower Ziti into the Oven and bake for 30 minutes.
- After 30 minutes, set the Oven to Broil and melt the Mozzarella on the top of the Cauliflower Ziti. Careful not to burn.
- Remove from Oven, allow it to cool for a few minutes before serving.
- Use a slotted spoon to serve as there may be water released into the casserole dish from the cauliflower. This is okay, the water will be reabsorbed by the cauliflower as it cools.
- Enjoy.
Have It Your Way
- Make It Gluten-Free – Use gluten-free pasta.
- Dairy-Free? – Swap ricotta and mozzarella for cashew-based cheese.
- Add Protein – Stir in plant-based sausage or lentils.
- Extra Veggies? – Try spinach, mushrooms, or zucchini.
Nutritional Facts (Per Serving)
- Calories: ~380
- Protein: 18g
- Carbohydrates: 45g
- Fats: 14g
- Fiber: 6g
- Calcium: 20% DV
Health Benefits
- Packed with Fiber – Cauliflower and whole wheat pasta support digestion.
- Good Source of Protein – Cheese provides high-quality protein.
- Rich in Antioxidants – Tomatoes offer lycopene for heart health.
- Boosts Immunity – Garlic and basil have natural immune-boosting properties.
Other Recipes You’ll Love
- Creamy Gochujang Pasta
- Spicy Harissa Pasta
- Creamy Tomatoes and Burrata Pasta
- Spaghetti All’Assassina (Killer’s Spaghetti)
- Mushroom Wafu Pasta with a Soy Butter Sauce
Cauliflower Baked Ziti
Cauliflower Baked Ziti – a lighter, veggie-packed twist on the classic baked pasta dish. Cheesy, saucy, and full of flavor, perfect for cozy dinners!
Ingredients
Vegan Ricotta
- 14 oz Extra Firm Tofu Pressed
- ¼ Cup Vegan Yogurt Cashewmilk or Coconutmilk
- ¼ Cup Plant Based Milk Soy, Coconut, Oat
- 1 Tbsp Nutritional Yeast
- 1 Tsp. Lemon Juice
- 1 Pinch Salt
- 1 Tsp. Sugar optional for a sweeter Ricotta flavor
Cauliflower Ziti:
- 2 lbs Heads of Cauliflower Florets
- 28 oz Crushed Tomatoes
- 2 Cups Vegan Ricotta
- 8 Oz Vegan Mozzarella Shreds
- 12 oz Impossible Plant Based Protein
- 1 tbsp. Tomato Paste
- ¼ Cup Fresh Basil chopped
- 1 Tbsp. Garlic minced
- 1 Cup Onions chopped
- 1 Tsp. Red Chili Flakes
- 1 Tsp. Dried Oregano
- 2 Tsp. Salt 1 Tsp. for Vegan Ragu, 1 Tsp. for blanching Cauliflower
- ½ Tsp. Black Pepper ground
- 1 Tbsp Extra Virgin Olive Oil Extra Virgin preferred
Instructions
Vegan Ricotta:
- In a food processor, add all ingredients, and process until it reaches a grainy Ricotta like consistency
Cauliflower Ziti:
- Blanch Cauliflower – Bring a pot of water to a boil, and add 1 Tsp of salt. Add the Cauliflower Florets to the boiling water, and boil for 30 seconds. Remove and allow them to cool.
- Vegan Ragu – In a Saucepan over medium heat add the Olive oil, allow it to heat up, and add the chopped Onions. Saute for 3-4 minutes to sweat the onions. Then add the minced Garlic, and saute for another 1-2 minutes. Then add the Impossible Plant based protein, and break it down to crumbles, and allow it to brown completely. Then add the Tomato Paste, Crushed Tomatoes, Red Chili Flakes, Dried Oregano, Salt, Black Pepper, and 2 Tbsp of Fresh Basil along with 1/2 Cup of water. Stir to mix all ingredients, and allow the sauce to simmer, reduce and thicken. Once there is little to no liquid left, remove from heat.
- Mix the Cauliflower Florets into the Vegan Ragu until all Cauliflower florets are sufficiently covered with sauce.
- Transfer half of the Cauliflower Floreds with Sauce to a large casserole dish, and top it with Vegan Ricotta and Vegan Mozzarella Shreds and freshly chopped Basil. Then repeat the sequence once more for a 2nd layer.
- Pre-heat the oven to 375 F (190 C)
- Place the Cauliflower Ziti into the Oven and bake for 30 minutes.
- After 30 minutes, set the Oven to Broil and melt the Mozzarella on the top of the Cauliflower Ziti. Careful not to burn.
- Remove from Oven, allow it to cool for a few minutes before serving.
- Use a slotted spoon to serve as there may be water released into the casserole dish from the cauliflower. This is okay, the water will be reabsorbed by the cauliflower as it cools.
- Enjoy:
Notes
- Roast the cauliflower for a deeper, caramelized flavor.
- Cook the pasta al dente since it will continue to cook in the oven.
- Let it rest before serving so the cheese sets properly.
- Double the batch – It freezes well for an easy future meal.
Video
Nutrition
Serving: 1gCalories: 380kcal
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