Day 30: Creamy roasted cauliflower pasta
You'll never miss the butter and cream in this vegan pasta sauce. Roasted cauliflower shallots and garlic with just a splash of almond milk makes this the creamiest sauce you'll ever taste!
  • 1 large head of cauliflower (about 2 pounds) cut into florets
  • 4 shallots, peeled and cut into quarters
  • 6 cloves of garlic, skins on
  • 2 tablespoons olive oil
  • 5-6 cups vegetable stock
  • 1 teaspoon apple cider vinegar
  • ¼ cup unsweetened almond milk
  • salt and pepper to taste
  • 1 pound of fettuccine
  • 1 bunch of lacinto kale
  • 1 teaspoon olive oil
  • optional ¼ cup grated parmesan cheese or nutritional yeast
  1. Pre-heat the oven to 375 degrees.
  2. Place the cauliflower, shallots and unpeeled garlic on a parchment lined baking sheet. Toss the cauliflower with the 2 tablespoons olive oil and season with salt and pepper, about a teaspoon of salt and ½ teaspoon of pepper.
  3. Roast the mixture, stirring occasionally for 25 to 35 minutes or until the cauliflower starts to brown and the garlic has softened.
  4. Meanwhile prepare the fettuccine according to package directions.
  5. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Remove the tough inner stems from the kale and slice into ribbons. Add the kale to the pan and cook until the kale is wilted 4 to 5 minutes.
  6. Pick out the garlic cloves, discard the skins and add to a blender along with the shallots and cauliflower. Add ½ of the vegetable stock, the apple cider vinegar and almond milk and process until smooth, adding a cup of stock at a time as needed to get a nice smooth pourable sauce. You might not need all the stock so add a little at a time.
  7. Add the pasta sauce to the kale mixture and cook for a few minutes to heat it through and add the parmesan or nutritional yeast to the pan.
  8. Add the cooked pasta to the sauce and continue to cook until everything is hot. Taste and add more salt or pepper if desired.
Recipe by Scaling Back at