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Cauliflower and Pasta Bake with Crouton Topping

Vegan. Serves 3 - 4

This is a vegan adaptation of a recipe from a book called the Essential Vegetarian Cookbook. The original used lots of butter, milk and Parmesan cheese.


  • 100g penne pasta
  • 300g cauliflower, cut into small florets
  • 1 teaspoon olive oil
  • 1 red onion, chopped
  • 1 large clove of garlic, crushed
  • 2 cups of low fat soy milk
  • 1 ˝ tablespoons of arrowroot, dissolved in a little water
  • 2 teaspoons seeded mustard
  • 2 – 3 teaspoons savoury yeast (nutritional yeast)
  • 1 teaspoon of green peppercorns (optional)
  • 1 teaspoon light miso
  • 1 -2 additional teaspoons olive oil
  • 2 tablespoons lemon jiuce
  • salt and pepper to taste
  • 4 – 5 slices of wholemeal (whole-wheat) bread, stale or air dried overnight and cut into large cubes
  • olive oil spray (optional)


  1. Cook the pasta until al-dente, drain and place in a large bowl
  2. Steam or boil the cauliflower until just tender. Drain well and add to the pasta.
  3. Sauté the onion and garlic in the olive oil until the onion is soft. Add to the pasta and cauliflower
  4. In a small saucepan slowly bring the soymilk almost to the boil
  5. Stir in the arrowroot mixture and continue to stir until the soy milk thickens
  6. Remove from the heat and add the mustard, yeast, miso, oil , lemon juice, salt and pepper. Mix well.
  7. Preheat oven to 180 C (350 F)
  8. Add the milk mixture to the pasta and vegetables, gently stir until well combined
  9. Spread the pasta mixture over the bottom of an oven proof dish
  10. Arrange the bread cubes over the top of the pasta mixture so that it is mostly covered
  11. Spray the top of the casserole with a light misting of olive oil spray, if desired.
  12. Bake for 30 – 35 minutes or until the bread cubes are golden brown and the pasta mixture is bubbling

Last modified: 18-Jul-2021