Cauliflower Baked Ziti

     Cauliflower Baked Ziti


I was making one of our new favorite dinners, grain-free pizza with a cauliflower crust, when, out of nowhere, my beloved dairy hand-immersion blender gave up on me.  In a panic, with only about an hour until I knew everyone would be at the table, hungry mouths expectantly waiting for dinner, I had to think quickly.  With all of the ingredients in front of me for the pizza– cauliflower, eggs, sauce, cheese, I saw the dish right in front of my eyes, “cauliflower ziti!”

freshly grated cheddar

My cauliflower, which had already been roasted, in preparation for the pizza recipe, was thrown into a bowl with all of the other ingredients (plus some frozen peas for added fiber and flavor). As I put everything in the baking dish and covered it with a final round of sauce and cheese, I prayed that this last minute creation  would be a success.  An hour later I was thrilled to see we had a delicious new EASY HEALTHY KOSHER dinner, ready just in time!

Cauliflower Ziti


1 large head of cauliflower chopped into small florets

  • I used fresh cauliflower but I think frozen would work well too

1 tablespoon canola oil

1 cup frozen peas

2.5 cups tomato sauce (I use “Vilma Lusardi’s see below), divided

1 egg

1/4 cup parmesan cheese, freshly grated, plus more for topping

1/2 cup cheddar cheese, freshly grated, plus more for topping


preheat oven to 375.  Mix cauliflower pieces evenly with oil and roast for 15-20 minutes.


Remove from oven when soft and only starting to brown.  Mix cauliflower with frozen peas, cheese, egg and 1.5 cups tomato sauce. Place 1/2 cup sauce at the bottom of baking dish (I used an oval 10 inch, but a square, 8 inch casserole dish would be good too). Pour in cauliflower mixture. Top with remaining 1/2 cup sauce and cheese to your liking. Cover and bake for 40 minutes, uncover for 20-25 more minutes (until desired amount of browning).

Tip: Feel free to play around with ingredients; add another egg to make more casserole-like, add any variety of frozen veggies to the mix

Tip: Any marinara sauce would work, but I like Vilma Lusardi’s  because of the limited and natural ingredients.  Most other kosher tomato sauce products have unnecessary added sugars and preservatives. Like many other products that I like to buy in bulk, I order this sauce from, an amazing source for SCD items.

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7 thoughts on “Cauliflower Baked Ziti”

  1. Ariella! I can’t wait to try this! Love the recipe and love your last minute creation- quick thinking;)
    Pictures are great, and recipe clearly and amazingly written. Can’t wait for the next ehk creation!

  2. It sounds delicious and my mouth waters when I see the finished product.I can’t wait for your cook book to come out!

  3. This was dinner last night! Pasta baked ziti is a big family favorite so I was a little nervous what the reactions would be, but there wasn’t one unhappy family member after this meal. Great recipe!

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