Cauliflower Bake

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 9 1x



  • 1 1/2 cup marinara (I used store bought but homemade will work as well.)
  • 1 cup ricotta cheese
  • 1 tablespoon olive oil
  • 2 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • 2 cup milk
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cup shredded parmesan cheese
  • 1 cup bread crumbs
  • 4 cup cauliflower
  • 2 cup broccoli


  1. Preheat oven to 400˚.
  2. Begin by chopping cauliflower and broccoli into small pieces, steam until veggies are tender (but not soggy.)
  3. While the veggies steam, make the white sauce: Over medium low heat, melt butter. Whisk in flour so that a paste forms. Slowly add in milk and whisk together. Keep over medium low heat and whisk often until the roux begins to thicken (should coat the back of a spoon.) Remove from heat and mix in Parmesan cheese. Once veggies are done, mix white sauce and veggies together.
  4. In a small bowl, whip ricotta, olive oil, basil, rosemary, and black pepper: set aside.
  5. Once veggies and white sauce are done, begin to layer ingredients in an 8 x 8 pan. Start with ricotta cheese, then layer on the veggies/white sauce, top with marinara, and finish with breadcrumbs.
  6. Bake for 20-25 minutes or until cheese begins to bubble.


Adapted from the Red and White Cauliflower Bake from Vegan Yum Yum and works well as a side or main dish.