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+ servings

Pizza Cauliflower Bake

Author -
Prep Time: 10 minutes
Cook Time: 50 minutes
Yields: 6 servings


  • 1 8-ounce package tempeh, crumbled
  • 1 cup low-sodium vegan no-chicken broth or vegetable broth
  • 2 teaspoons Italian seasoning
  • 1 1/2 teaspoons tamari
  • 1

    large head cauliflower, cut into florets and pieces (about 20-24 ounces)

  • 1 lb roma tomatoes, chopped (about 4 large tomatoes)
  • 1 15-ounce can no-salt-added tomato sauce (or 2 cups of your favorite marinara sauce)
  • 2 cups mozzarella style shredded vegan cheese


  • Preheat your oven to 375F and line one or two baking sheets with parchment (I have a small oven and used 2 quarter sized sheet pans).
  • Place the tempeh, broth, tamari, and Italian season in a small pot or small frying pan. Bring to a rapid simmer over medium high heat, then reduce the heat to a simmer. Simmer the tempeh for 10 minutes, or until the broth has been absorbed. Set the tempeh aside.
  • Place the cauliflower florets and pieces and chopped tomatoes onto your lined baking sheet(s). Sprinkle the tempeh sausage over them. Follow with the tomato sauce and your vegan cheese. Transfer to the oven. Bake for 40-45 minutes, or until the cauliflower is completely tender, the tomatoes are bubbly, and the cheese is melted. Serve with a whole grain or pasta of choice.


Recipe feeds a crowd; it can be halved!
In place of the tempeh sausage, feel free to use 8 ounces of crumbled vegan sausage or beefy crumbles of choice.