Mushroom Cauliflower Bake


Mushroom Cauliflower Bake

We aren't afraid of a little cheese, but also, we want to pack in as many veggies as possible into our silky, bubbly sauces! This casserole hits all the marks; easy to make, cheesy, and veggie-heavy. As always, its made with our gluten free chickpea pasta!

Cook Time: 30 MINUTES

Serves: 2 to 4 PEOPLE


  • 2 boxes of Banza Penne
  • 1 head cauliflower (about 6-7 cups of florets)
  • 3 cups chicken stock
  • 3/4 cups milk
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 2 cloves garlic
  • 24 ounces fresh sliced mushrooms
  • 4 tablespoons butter, divided
  • 1 cup shredded Mozzarella cheese
  • fresh sage, sliced into thin ribbons
  1. Bring a large pot of water to boil. Cook Banza. Drain and rinse.
  2. Bring a large pot of water to a boil, add the cauliflower, and cook for 5 minutes until tender-crisp. Using a slotted spoon, transfer the cooked cauliflower to a blender with 2 cups broth, milk, oil, salt, and saut̩ed garlic. Puree until very smooth.
  3. Preheat the oven to 400 degrees. Heat the 3 tablespoons butter in a very large skillet. Add the mushrooms and saut̩ until juices have been released and then re-absorbed.
  4. Toss the cooked pasta, cauliflower sauce, and mushrooms together. Add the remaining cup of broth to help the consistency stay saucy.
  5. Transfer to a deep 913 baking dish. Sprinkle with cheese and bake uncovered at 400 for 10-15 minutes. Top with fresh sage ribbons.