Vegan Cauliflower Alfredo Recipe

Name: Vegan Cauliflower Alfredo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasting:; 2 large heads cauliflower, cut into pieces; 2 large red onions, cut into wedges; 2 cloves garlic, chopped, or more to taste; canola oil cooking spray (optional); Cream Sauce:; 2 cups plain soy milk; 1 (14 ounce) package firm tofu, cut into cubes; 1/2 (8 ounce) package shredded mozzarella-style vegan cheese (such as Daiya(R)); 1/4 cup nutritional yeast; 2 tablespoons onion powder; 1 tablespoon lemon juice, or more to taste; 1 tablespoon dried basil; 1 tablespoon dried marjoram; 1 tablespoon dried oregano; 1 tablespoon dried parsley; 1 teaspoon garlic powder; 1 teaspoon ground black pepper, or more to taste; 3 large large kale leaves, minced, or more to taste; 1 cup cherry tomatoes, halved

Servings: persons

Roasting:
2 large heads cauliflower, cut into pieces
2 large red onions, cut into wedges
2 cloves garlic, chopped, or more to taste
canola oil cooking spray (optional)
Cream Sauce:
2 cups plain soy milk
1 (14 ounce) package firm tofu, cut into cubes
1/2 (8 ounce) package shredded mozzarella-style vegan cheese (such as Daiya(R))
1/4 cup nutritional yeast
2 tablespoons onion powder
1 tablespoon lemon juice, or more to taste
1 tablespoon dried basil
1 tablespoon dried marjoram
1 tablespoon dried oregano
1 tablespoon dried parsley
1 teaspoon garlic powder
1 teaspoon ground black pepper, or more to taste
3 large large kale leaves, minced, or more to taste
1 cup cherry tomatoes, halved

1
Preheat oven to 350 degrees F (175 degrees C).
2
Spread cauliflower, onions, and garlic onto a large baking sheet. Spray canola oil spray over cauliflower mixture.
3
Bake in the preheated oven until browned and tender, 30 to 45 minutes. Transfer cauliflower mixture to a 9x13-inch baking dish. Reduce oven temperature to 300 degrees F (150 degrees C).
4
Blend soy milk, tofu, vegan cheese, nutritional yeast, onion powder, lemon juice, basil, marjoram, oregano, parsley, garlic powder, and black pepper in a food processor or blender until sauce is creamy.
5
Pour sauce into a saucepan and cook over medium-low heat until warmed, about 5 minutes. Add kale to sauce and cook until kale is wilted, about 5 minutes. Pour sauce over cauliflower mixture and add tomatoes; mix well.
6
Bake in the oven until bubbling and lightly browned, about 40 minutes.

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Roasting:, 2 large heads cauliflower, cut into pieces, 2 large red onions, cut into wedges, 2 cloves garlic, chopped, or more to taste, and more.

Yes, Vegan Cauliflower Alfredo falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Cauliflower Alfredo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions