Roasted Cauliflower Carbonara
Recipe from BOSH! - 🚀 Flavour | 💪🏻 Protein | 🌱 Fibre · original post · full recipe on bosh.tv
Roasted cauliflower is blitzed with silken tofu, miso and nooch into a silky, cheesy carbonara sauce. Meanwhile, the stem gets roasted with soy and smoked paprika into crispy, smoky "guanciale." It's a creamy, no-waste pasta that uses the whole cauliflower.
Serves 3Kid-friendly
VeganDairy freePastaItalian
Ingredients
- cauliflower — florets separated and stem diced1 ea
- garlic cloves2 ea
- olive oil45 ml
- white miso paste15 g
- lemon — juiced0.5 ea
- nutritional yeast40 g
- silken tofu300 g
- spaghetti200 g
- soy sauce22 ml
- smoked paprika5 g
- maple syrup2.5 ml
Method
- Roast the cauliflower Preheat the oven to 200°C fan. Spread the cauliflower florets on a baking tray. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 25 minutes until tender and slightly charred
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Gluten-free
- 200 g Gluten-free spaghetti instead of spaghetti
- 22 ml Tamari instead of soy sauce
Cook the gluten-free spaghetti just to al dente and toss with the sauce straight away, loosening with pasta water.
Swaps are suggestions — check labels if you are cooking for an allergy.
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- cauliflower · 1 item
- garlic cloves · 2 items
- olive oil · 45 ml
- white miso paste · 15 g
- lemon · 0.5 items
- nutritional yeast · 40 g
- silken tofu · 300 g
- spaghetti · 200 g
- soy sauce · 22 ml
- smoked paprika · 5 g
- maple syrup · 2.5 ml