Vegan Carbonara Cauliflower
Roasted cauliflower tossed in a silky cashew and nutritional yeast sauce — comforting vegan pasta. Roasting the cauliflower at a high 220°C until genuinely charred at the edges gives it a savoury, almost smoky depth that plays against the creamy cashew sauce.
Ingredients
Instructions
Roast cauliflower with olive oil at 220C for 20 minutes until charred.
Cook pasta until al dente, reserve 400ml pasta water.
Blend cashews with nutritional yeast, garlic, lemon juice and 300ml pasta water until smooth.
Season with black pepper and paprika.
Toss hot pasta with cashew sauce.
Add pasta water to adjust consistency.
Add roasted cauliflower and toss gently.
Scatter with parsley and extra black pepper.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.