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
Roast the ‘guanciale’ Meanwhile, toss the cauliflower stalks with soy sauce, smoked paprika, maple syrup, olive oil, and a good grind of black pepper. Spread on a separate tray and roast for 15 minutes, turning halfway, until crisp and slightly caramelised
Cook the pasta Boil the spaghetti or linguine in salted water according to packet instructions. Drain, reserving a little of the cooking water
Blend the sauce Transfer the roasted cauliflower to a blender. Add the remaining sauce ingredients and pasta water to loosen
Bring it together Return the pasta to the pan. Pour over the carbonara sauce and toss to coat. Add a splash of pasta water to loosen if needed. Taste and adjust seasoning with salt, pepper, or a squeeze more lemon
Serve Pile the pasta into bowls. Top with the smoky roasted ‘guanciale’ and plenty of cracked black pepper. Finish with a drizzle of olive oil

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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