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plated vegan buffalo pasta casserole with dairy-free cheese and cashew cream sauce

Baked buffalo cauliflower pasta

This baked buffalo cauliflower pasta is creamy, spicy, and perfectly cozy. Includes roasted cauliflower and tender pasta tossed in a rich, dairy-free buffalo sauce.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Rest time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 6 people
Calories: 380kcal
Author: Shayne J

Equipment

  • 1 Baking Sheet roasting
  • 1 baking dish 9x13
  • 1 large pot pasta
  • 1 blender
  • 1 Mixing Bowl

Ingredients

Roasted Cauliflower

  • 1 large head cauliflower cut into bite-size florets
  • 1-2 tablespoon Olive oil
  • 1 teaspoon Garlic powder
  • 1 teaspoon Smoked paprika
  • Salt to taste

Pasta

  • 12 oz short pasta penne, rotini, or shells work best

Buffalo Cream Sauce

  • ¾ cup buffalo sauce Frank’s-style heat level works best
  • 1 cup unsweetened plant milk
  • ½ cup raw cashews or thick vegan cream alternative
  • 2 tablespoon nutritional yeast
  • 1 tablespoon cornstarch or flour for bake stability
  • 1 teaspoon Garlic powder
  • 1 tsp onion powder
  • Salt to taste

Optional Toppings

  • Vegan mozzarella or cheddar shreds
  • Green onions
  • Crushed crackers or breadcrumbs

Instructions

Roast the cauliflower

  • Preheat the oven to 425°F. Add the cauliflower florets to a large bowl and toss with olive oil, garlic powder, smoked paprika, and salt until evenly coated. Spread the cauliflower out in a single layer on a baking sheet and roast for 25–30 minutes, flipping halfway through. Bake until tender with crispy and browned edges. Set aside.

Cook the pasta

  • While the cauliflower roasts, bring a large pot of well-salted water to a boil. Cook the pasta according to package instructions until just al dente. Be careful not to overcook—it will continue cooking in the oven. Drain and set aside.

Make the buffalo cream sauce

  • Add all the buffalo cream sauce ingredients to a high-speed blender and blend until smooth and pourable. Taste and adjust seasoning or heat level as needed.

Assemble the bake

  • Add the cooked pasta and roasted cauliflower to a large mixing bowl. Pour the buffalo cream sauce over the top and gently stir until everything is evenly coated.
  • Transfer the pasta mixture to a lightly greased 9×13 baking dish (or similar size). If using, sprinkle vegan cheese evenly over the top, followed by breadcrumbs or crushed crackers for extra texture.
  • Reduce the oven temperature to 375°F and bake uncovered for 20–25 minutes, until the sauce is bubbling and the top is lightly golden.

Rest and serve

  • Remove from the oven and let the pasta rest for 5 minutes before serving. This helps the sauce thicken up and cling to the pasta. Finish with sliced green onions if desired.

Notes

  • Roast the cauliflower fully - Don't skip this step, roasting until the edges are golden brown keeps the florets from becoming mush in the casserole. 
  • Cook the pasta to al dente - Fully and overcooked pasta will also be less appetizing when baked. 
  • Let it rest - Resting 5-10 minutes before slicing assures the baked pasta will set and gives you a thicker sauce. 
  • Adjust the heat -  For a milder version, reduce the buffalo sauce to ½ cup. For extra heat, add ½ teaspoon of cayenne. 
 

Nutrition

Serving: 320g | Calories: 380kcal | Carbohydrates: 55g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 430mg | Potassium: 390mg | Fiber: 5g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 40mg | Calcium: 120mg | Iron: 3mg