Cauliflower Baked Ziti

Cauliflower Baked Ziti

Cauliflower Baked Ziti Recipe

By Celia de Flers
Prep time: 15 minutes
Cook time: 1 hour and 10 minutes
Servings: 6 servings


  • 1 tbsp. extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • pinch red pepper flakes
  • 1 lb. ground organic bison
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. tomato paste
  • 1 tsp. dried oregano
  • 1 (28-oz.) can crushed tomatoes
  • 2 tbsp. thinly sliced basil, plus more for garnish
  • 2 medium heads cauliflower, cut into florets, roasted
  • 1 1/2 c. fresh ricotta
  • 2 c. shredded mozzarella
  • 1/2 c. freshly grated Parmesan


  • Preheat the oven to 375°.
  • In a large saucepan over medium heat, heat oil.
  • Add onion and cook, stirring often, until onion is soft, about 5 minutes.
  • Stir in garlic and red pepper flakes and cook for one minute.
  • Add meat and season with salt and pepper.
  • Cook until no longer pink, 6 minutes.
  • Drain fat.
  • Return saucepan over medium heat and add tomato paste and oregano.
  • Cook for 2 minutes more, until slightly darkened.
  • Add crushed tomatoes and bring sauce to a simmer, reduce heat and cook, stirring occasionally, until slightly reduced and flavors have melded, 10 to 15 minutes.
  • Remove from heat and stir in basil.
  • In a large bowl, pour sauce over cauliflower and stir to combine.
  • In a large baking dish, place half the cauliflower in an even layer.
  • Dollop all over with half the ricotta, and sprinkle with half the mozzarella and Parmesan.
  • Add remaining cauliflower in an even layer on top, and top with remaining cheeses.
  • Bake until the cheese is melty and golden, 28 minutes.
  • Garnish with basil before serving.
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