Preheat oven to 375°F (190°C) and grease a casserole dish.
In a pan, heat olive oil and sauté garlic until fragrant — about 2 minutes.
Boil cauliflower until soft (about 7–10 mins) and drain.
Blend cauliflower, almond milk, cashews, nutritional yeast, lemon juice, onion powder, salt, and pepper until creamy.
Stir in vegan butter for extra richness (because we’re fancy).
In a skillet, cook vegan chicken or tofu until golden and lightly crispy.
Add Alfredo sauce to skillet and mix well.
Stir in zucchini and toss everything like it owes you money.
Pour into casserole dish, smooth it out, and bake for 30 minutes until bubbling and slightly golden.
Garnish with fresh parsley and serve hot like your ex’s new fling wishes they could be.