Traditional Indian Cauliflower Curry (Aloo Gobi) is extra nutritious and satisfying with the addition of textured vegetable protein.
I like to cook extra soybeans in the pressure cooker and freeze them in pint jars. That way, I always have the makings of a nutritious casserole like this one.
Roasting the cauliflower and zucchini before combining them with seasonings and pasta, brings out a depth of flavor you will enjoy!
I used orange cauliflower in this recipe, but any color will do nicely. This is an economical entree, and easily doubles for a large family.
The Alfredo sauce is rich, but it really makes the flavors of the vegetables come together! This dish may be assembled ahead of time, covered with foil and refrigerated for up to a day, then baked when needed.
Makes one 9-inch pie.