Go Back
+ servings
No Excuses Detox

Cauliflower Baked Ziti

Reprinted with permission from No Excuses Detox, copyright © 2017 by Megan Gilmore, published by Ten Speed Press, an imprint of Penguin Random House LLC.

Servings 4
Author Kiersten


  • 1 head of cauliflower cut into florets and chopped
  • cups Pizza Sauce
  • 4 eggs
  • 1/3 cup grated Pecorino Romano cheese
  • ½ teaspoon fine sea salt
  • 2 cups fresh baby spinach
  • 2 ounces goat cheddar shredded


  1. In a large Dutch oven, combine the cauliflower and pizza sauce and stir well to coat. Bring the sauce to a boil over medium-high heat and, once bubbling, lower the heat to a simmer and cover the pot to let the cauliflower cook until fork-tender, about 15 minutes.
  2. Preheat the oven to 350°F. In a medium bowl, beat together the eggs, grated cheese, and salt. Set aside.
  3. After the cauliflower is tender, stir in the spinach and simmer to cook off any excess moisture in the pot, to ensure that the final result isn’t watery. Remove the pot from the heat and stir in the egg and cheese mixture. Top with the shredded cheese.
  4. Bake for 30 minutes, until the eggs have set and the cheese is bubbly on top. Allow the dish to cool for 10 minutes, then serve warm. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Recipe Notes

MAKE IT AHEAD: You can prepare this dish as a freezer meal by beating together the pizza sauce, eggs, cheese, and salt in a large bowl, then stirring in the raw cauliflower and spinach. Spread the mixture into a 9 by 13-inch oven-safe dish and top with the shredded cheese, then cover and freeze for up to 3 months. To heat, thaw in the fridge overnight, then place the dish in a cold oven. (You don’t want to risk a glass dish shattering from a drastic temperature change.) Turn on the oven to 350°F and bake uncovered until the cheese on top is golden and the eggs in the center of the dish are cooked thoroughly, about 1 hour and 15 minutes.