In a food processor, add all ingredients, and process until it reaches a grainy Ricotta like consistency

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: