Cauliflower Pasta

We just finished the surprise live a few hours ago and it was so much fun, as usual!

Unfortunately, I deleted the live by accident and it’s not saved this time… Sorry for that!!

But here it goes the recipe! So easy to make, quick and incredibly delicious!!

for 3-4 people

  • 1 medium cauliflower, chopped or sliced
  • 80ml wine(optional)
  • 3 garlic cloves, sliced
  • Olive oil to taste
  • 1/2 tsp salt
  • 400ml plant milk
  • 200ml cooking water from the pasta
  • 300-350g pasta
  • Zests and juice from 1 lemon
  • 1 tsp nutritional yeast
  • Fresh parsley, chopped


  1. Roast the sliced cauliflower with a drizzle of olive oil and a pinch of salt for about 15 minutes at 180°C;
  2. Pre-cook the pasta for 2-3 minutes less then the directions from the package, it should be a bit raw inside when you take it out of the oven and rinse in cold water. Save some cooking water for later;
  3. Heat a frying pan with a drizzle of olive oil and fry the garlic for about 1 minute;
  4. Add the roasted cauliflower, the lemon zests and thewine. Bring it to a boil;
  5. Add the plant milk and the salt and let it simmer for about 10 minutes;
  6. Add the pre-cooked pasta and the pasta cooking water, bring it to a boil mixing well and finish cooking for about 4 minutes;
  7. Taste, adjust salt, add some lemon juice, fresh parsley and top it with some vegan parmesan cheese.


Quinoa Parmesan Cheese

¾  Cup Parmesan

  • 1 cup cooked quinoa
  • 1 tbsp olive oil or vegan butter
  • 10 Brazil nuts
  • ¼ cup Nutritional yeast flakes
  • ½ tsp salt
  • 2 tbsp miso paste


  1. Pulse the nuts in a small food processor until grounded;
  2. Transfer the crumbled nuts to a bowl and mix with the rest of the ingredients;
  • Roast the in the oven at 170°C for about 10-15 minutes or fry in a non-stick frying pan
  • Use to top your pasta, gratins and everything else you wish to ass a delicious touch.



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