---
title: Cauli Carbonara
servings: "2–3"
prep-time: 15 minutes
cook-time: 40 minutes
source: https://www.instagram.com/reel/DRm7xITjPkM/
tags: [vegan, plant-based, Recipes, pasta, cauliflower]
image: https://scontent-iad3-1.cdninstagram.com/v/t51.82787-15/588602255_18545658871018521_3943660298737207556_n.jpg?stp=cmp1_dst-jpg_e35_s640x640_tt6&_nc_cat=101&ccb=7-5&_nc_sid=18de74&efg=eyJlZmdfdGFnIjoiQ0xJUFMuYmVzdF9pbWFnZV91cmxnZW4uQzMifQ%3D%3D&_nc_ohc=ZtFJSYbrqr0Q7kNvwEBEnQ9&_nc_oc=AdkeIoHbHqqZCaRphmKIFUbkNdVOoglm-opZmN_vXluIszGq2aJMzIXxhlxOoUuSz5k&_nc_zt=23&_nc_ht=scontent-iad3-1.cdninstagram.com&_nc_gid=nW4IN7Sd6t2BxCKtcrBoGA&oh=00_Afl-WucjNf8et2EI-a4I9HM6r_E3KxslVtuli5ydo5q0kQ&oe=694C66A1
---

Preheat your #oven to 200°C. Chop @cauliflower{1%head} into florets, toss with @olive oil{1%tbsp}, @garlic{2%cloves}, @salt{0.5%tsp}, and @black pepper{0.25%tsp}. Roast for ~{25%minutes} until soft and charred.

Make the cauli 'guanciale' – Toss diced @cauliflower stem{1%stem} with @soy sauce{1.5%tbsp}, @smoked paprika{2%tsp}, @maple syrup{0.5%tsp}, @olive oil{1%tbsp}, and @black pepper{0.25%tsp}. Roast for ~{15%minutes}, turning halfway.

Cook the pasta – Boil @spaghetti{200%g} in salted water until al dente. Reserve some pasta water.

Blend the sauce – Blitz the roasted florets with @white miso{1%tbsp}, @nutritional yeast{40%g}, @silken tofu{300%g}, @lemon juice{0.5%lemon}, until silky smooth, adding pasta water as needed.

Bring it together – Toss the pasta with the sauce, loosening with extra pasta water as needed.

Serve – Top with crispy cauli guanciale, cracked black pepper, and a drizzle of @olive oil{0.5%tbsp}.