Cauliflower Protein Packed Pasta Bake 

This dish is the ultimate cozy meal, packed with fiber, antioxidants, and plant-based goodness. Cauliflower provides a creamy, nutrient-dense base, while kale adds a boost of vitamins and minerals to keep your body thriving through the colder months. It’s hearty, delicious, and the perfect way to enjoy a veggie-packed dish without even realizing it. I used BRAMI protein pasta and real parmesan for added protein, but you can use your favorite chickpea pasta or gluten-free option in addition to vegan parmesan if you prefer.

Serves 4 

Ingredients 

Pasta Bake 

2 cups cooked Brami Fusilli Pasta 

1 medium cauliflower, cut into florets

1 pack of cremini mushrooms, finely sliced 

2 stalks of kale, roughly chopped 

Creamy Sauce

6 T chickpea flour 

6 T olive oil 

2 cups unsweetened almond milk 

1 T nutritional yeast 

1 tsp dijon mustard

1 tsp garlic powder

1 tsp smoked paprika 

1 tsp cumin 

salt and pepper to taste 

shaved parmesan 

Directions

1. Preheat the oven to 400 °F. Bring a pot of salted water to a boil, then cook pasta for 10-12 minutes (or as per package instructions). Drain and set aside

2. In a 11 x 9 x 2½” baking dish, toss cauliflower and mushrooms with olive oil, salt, and pepper. Bake for 20 minutes until golden and tender.

3. For the sauce, heat olive oil and flour in a saucepan over medium-high. Whisk for 3-4 minutes until thickened, then slowly add milk in 3-4 parts, whisking to remove lumps. Once smooth, stir in the nutritional yeast, spices, salt, pepper and mustard. Season to taste.

4. Remove vegetables from the oven. Add pasta, kale, and sauce then stir to combine. Sprinkle with the shaved parmesan, then bake for 12–15 minutes until golden and bubbling.