Cauliflower Ricotta Stuffed Shells

This is my new favorite Stuffed Shells recipe.  My other go-to recipe calls for a tofu  ricotta mixture as the stuffing, which is good but this version feels lighter and I like the subtle flavor of the cauliflower.  I made my life easier by using my favorite jarred garlic tomato sauce by Trader Joe’s.

Cauliflower Ricotta Stuffed Shells

Makes about 20 medium shells

Nom Yourself CB by Mary Mattern

1            large head of cauliflower, chopped

2            tablespoons extra-virgin olive oil

1/4         cup nutritional yeast

              I also added some vegan parmesan cheese

1/2         cup unsweetened almond milk

2            teaspoons garlic powder

1            teaspoon onion powder

1            bunch of fresh flat-leaf parsley, chopped

2            pinches of sea salt

1            12 oz. jar prepared tomato sauce, or 1.5 cups homemade tomato sauce

1            12 oz. package jumbo shells, cooked to al dente and drained.

Pre-heat the oven to 400 degrees

In the bowl of a blender, blend the cauliflower, olive oil, nutritional yeast, almond milk, garlic powder, onion powder,  (vegan parm., if using) parsley, and sea salt.  Don’t over blend.  You want to eliminate big chunks of cauliflower, but you still want a coarse consistency.

Spread the tomato sauce on the bottom of an 8 x 8 glass baking dish.

Stuff the shells with the cauliflower mixture, arrange them in the baking dish., and pour the remaining sauce on top of the shells

Bake for 15 minutes.

Add some fresh basil and vegan parmesan cheese on top if you have it.