Cauli Carbonara

🥘 Ingredients

• cauliflower 1 head
• olive oil 1 tbsp
• garlic 2 cloves
• salt ½ tsp
• black pepper ¼ tsp
• cauliflower stem 1 stem
• soy sauce 1 ½ tbsp
• smoked paprika 2 tsp
• maple syrup ½ tsp
• olive oil 1 tbsp
• black pepper ¼ tsp
• spaghetti 200 g
• white miso 1 tbsp
• nutritional yeast 40 g
• silken tofu 300 g
• lemon juice ½ lemon
• olive oil ½ tbsp

1. 1

   Preheat your oven to 200°C. Chop cauliflower into florets, toss with olive oil , garlic , salt , and black pepper . Roast for 25 minutes until soft and charred.
2. 2

   Make the cauli 'guanciale' – Toss diced cauliflower stem with soy sauce , smoked paprika , maple syrup , olive oil , and black pepper . Roast for 15 minutes , turning halfway.
3. 3

   Cook the pasta – Boil spaghetti in salted water until al dente. Reserve some pasta water.
4. 4

   Blend the sauce – Blitz the roasted florets with white miso , nutritional yeast , silken tofu , lemon juice , until silky smooth, adding pasta water as needed.
5. 5

   Bring it together – Toss the pasta with the sauce, loosening with extra pasta water as needed.
6. 6

   Serve – Top with crispy cauli guanciale, cracked black pepper, and a drizzle of olive oil .