vegan cauliflower macaroni bake
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Vegan Cauliflower Macaroni Bake

This cauliflower macaroni bake is comforting, has plenty of veggies and is low in fat. Also easy to prepare. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Servings: 4 portions
Author: Tina


  • 3 cups steamed or cooked cauliflower
  • 1 and 1/2 cups plant based milk
  • 1/4 cup nutritional yeast
  • 1 tsp tapioca
  • 1 tsp mustard
  • 2 tsp onion powder
  • 1/2 to 1 tsp garlic powder
  • 1/2 to 1 tsp salt to taste
  • 2 cups sliced mushrooms
  • 1 and 1/2 cup frozen green peas
  • 2 and 1/2 cups uncooked macaroni


  • Preheat the oven to 250F / 175C 
  • Steam or cook the cauliflower until tender. Blend the steamed cauliflower with the milk and flavorings into a smooth sauce. 
  • Bake the sliced mushrooms in a little water or oil for about 6 minutes until they start to shrink. Add in the green peas and let it cook for 5 more minutes. Season with salt and pepper to taste. 
  • Cook the macaroni al dente according to the directions on the package. 
  • Mix the cooked macaroni, cauliflower sauce and the mushroom / green peas and scoop it into a baking dish. I added some coarse corn flour on top to make it crunchy. You can also add some [ gluten free ] bread crumbs or vegan cheese.  
  • Bake for about 20 minutes covered with foil and ten minutes without cover to get the top crunchy and golden. 


This dish can be easily prepared upfront. You can assemble it in a baking dish and set it in the fridge until the time you want to prepare it,