Name: Recipe for Cauliflower-Penne Bake
Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour, 15 minutes
Yield: 6 (1½ cup) servings
Cuisine: Entrees
Ingredients: 1 1/4 hot water; 1 raw cashews; 1 brown rice flour; 1 Chicken-Style Seasoning; 2 lemon juice; 1 nutritional yeast flakes; 1 onion powder; 1 1/2 salt; 1/4 celery salt; 2 brown rice pasta or pasta of your choice; 3 1/2 cauliflower, chopped; 2 hot water; 1/4 finely chopped parsley; 6 green onions, chopped into ¼-inch pieces; 1/2 dried dill or 1 tablespoon snipped fresh dill; 1 unsweetened soy or almond milk; Seasoned bread crumbs (see instructions below)

White bowl filled with cauliflower-pasta next to garnishes

Entrees Praiseworthy Pasta

Green onions, parsley, and dill bring a delightful flavor to this entrée. Seasoned bread crumbs add a finishing touch. Although the recipe has several steps, they aren’t difficult, and everything comes together easily. For those who aren’t big fans of cauliflower—a healthy, cruciferous vegetable—this is the perfect way to serve it.

Recipe courtesy of

Heather Leno

Prep Instructions

Yield: 6 (1½ cup) servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 15 minutes

Recipe Ingredients

1 1/4 cups hot water
1 cup raw cashews
1 tablespoon brown rice flour
1 tablespoon Chicken-Style Seasoning
2 tablespoons lemon juice
1 teaspoon nutritional yeast flakes
1 teaspoon onion powder
1 1/2 teaspoons salt
1/4 teaspoon celery salt
2 cups brown rice pasta or pasta of your choice
3 1/2 cups cauliflower, chopped
2 tablespoons hot water
1/4 cup finely chopped parsley
6 green onions, chopped into ¼-inch pieces
1/2 teaspoon dried dill or 1 tablespoon snipped fresh dill
1 cup unsweetened soy or almond milk
Seasoned bread crumbs (see instructions below)

Combine hot water, cashews, and seasonings in blender cup and set aside to soften nuts.
Cook pasta according to package directions and rinse with cold water. Do not overcook! Drain well and add to mixing bowl.
While pasta is cooking, cook cauliflower al dente in microwave: Place in bowl with 2 tablespoons water, cover, and cook in microwave 2–3 minutes. Uncover, drain, and add to mixing bowl.
Chop parsley, onions, and dill. Add to mixing bowl.
Take blender cup mixture and blend until nuts are smooth as cream. Add plant milk and blend briefly. Pour into mixing bowl.
Mix everything well and pour into prepared casserole dish.
Bake at 350°F for 35 minutes.

Seasoned bread crumbs:

While casserole is baking, make bread crumbs by cutting crusts from 2 slices bread. Break into chunks and place in mini food processor. Add ½ teaspoon sage, ¼ teaspoon of onion powder, ¼ teaspoon celery salt, and ⅛ teaspoon garlic powder. Process until crumbs are formed.
After 15 minutes, spread seasoned crumbs on top of casserole, then bake 30 more minutes. Check partway through; if crumbs are getting too brown, cover with a piece of parchment. Let entrée stand 8–10 minutes before serving.