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Roast cauliflower pasta

The Creamiest Roast Cauliflower Pasta

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This nut free creamy cauliflower pasta is pure wizardy. Roasting and blending the cauliflower makes a wonderfully savoury and smooth sauce to use with any pasta.
Course Main Course, Pasta
Cuisine American, Italian
Diet Low Lactose, Vegan, Vegetarian
Keyword cauliflower pasta, Cauliflower pasta recipes, roast cauliflower, vegan pasta recipes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 4
Calories 463

Ingredients

  • 1 Large Head (around 1kg) Cauliflower
  • 2 Medium Onions peeled and diced
  • 4 Cloves Garlic peeled and diced
  • 200 ml White Wine
  • 300 ml Plant Milk I've used oat milk, but almond or soy should work fine
  • 1 Teaspoon Mustard Powder
  • 4 Tablespoons Nutritional Yeast
  • 1/2 Teaspoon White Pepper Powder
  • 2 Tablespoons Plain Flour
  • 2 Tablespoons Olive Oil
  • Small Bunch Parsley finely chopped
  • 300 g Pasta cooked to packet instructions

Instructions

  • Preheat your oven to 200˚c/390˚f (fan oven).
  • Loosely chop your cauliflower into 2-3 inch pieces, stem and all. Then place onto a large baking tray. Cover with a tablespoon of olive oil and season with salt. Place into the oven for 20-25 minutes until the cauliflower is nicely soft and has lost some of it's moisture. Don't be tempted to over roast the cauliflower as you'll loose the nice white colouring to the sauce.
  • Whilst your cauliflower is roasting, you can prepare the rest of the ingredients for the sauce. Heat the remaining tablespoon of olive oil in a large frying pan over a medium heat. Toss in the garlic and onion and cook for 2-4 minutes until the onion is nicely soft.
  • Increase the heat of the frying pan and pour in the white wine. Reduce the wine until it has all but disappears and just coats the bottom of the pan.
  • Now tip in the plain flour, mustard powder, white pepper and nutritional yeast. Stir the onion and garlic in the pan so that they are evenly coated in the spice mixture. Cook for a further minute.
  • Pour in the plant milk and bring the pan to the boil. Stir the onion mixture as the milk heats up so that there are no clumps of floury onions sticking to the bottom of the pan. Boil the mixture until it nicely thickens and can coat the back of a spoon. Remove the pan from the heat until required.
  • Once the cauliflower has roasted, place it, along with the white wine sauce into a blender. Whizz the mixture until smooth.
  • Pour the cauliflower sauce back into a large saucepan and bring it back up to heat. Remove from the stove and season to taste. Tip in the cooked pasta and chopped parsley and stir to combine. Serve immediately.

Nutrition

Calories: 463kcal | Carbohydrates: 70g | Protein: 15g | Fat: 10g | Saturated Fat: 1g | Sodium: 108mg | Potassium: 445mg | Fiber: 6g | Sugar: 5g | Vitamin C: 5mg | Calcium: 128mg | Iron: 2mg