This cauliflower pasta is a riff from this Brussels Sprout pasta. Lemon and cream may be my favorite easy pasta sauce but I know that quite a few of your are always looking for more vegan options. Thus, this cauliflower version was made. I keep a supply of unsweetened almond milk in the refrigerator for afternoon lattes and the occasional bowl of oatmeal. The right almond milk can provide quite a bit of flavor to a meal and this pasta dish is good evidence to that. The slight nuttiness plays right in with the lemon and the cauliflower making this a comforting vegan bowl of pasta. Also, if cauliflower is expensive where you are right now, I have a couple suggestions for you below.
- 3 cups cauliflower florets
- 4 teaspoons olive oil, divided
- 6 ounces whole wheat Fettuccine
- 1 shallot, minced
- 1 cup + 2 tablespoons unsweetened almond milk
- 4 teaspoons cornstarch
- 1 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Almond Slices, for serving
- Red Chili Flakes, for serving
- Preheat oven to 425˚. Toss cauliflower florets with 2 teaspoons olive oil. Spread onto a sheet tray roast until cauliflower is browning and tender, 25 to 30 minutes.
- Cook pasta according to directions. Drain and place in a bowl.
- In a sauce pan, heat the remaining two tablespoons of olive oil over medium-low heat. Add in the shallot and cook until translucent, 4 to 5 minutes. Stir in 1 cup of almond milk. In a separate bowl, combine the cold 2 tablespoons of almond milk with the cornstarch and stir until the cornstarch is dissolved. Pour into the pot with the shallots and whisk well. Continue to whisk (everything will blend together) until the mixture begins to thicken. Remove from heat and add in the lemon juice, zest, salt, and pepper.
- Add the roasted cauliflower to the pasta and pour the sauce over, tossing until everything is well combined. This meal is best eaten hot as the noodles will soak in the sauce over time. Add a bit of pasta water to thin the sauce out if desired. Serve with toasted almond slices and chili flakes if desired.
Like with the Brussels sprout version, this cauliflower pasta is simple enough that it can serve as a wonderful base for switching out the vegetable and/or nut flavor. Also, if you’re looking for a good almond milk, I prefer this one.
Vegetables: As promised, broccoli and Brussels sprouts work well in place of the cauliflower. Watch the broccoli as it roasts a bit quicker than the cauliflower.
Nut Allergy: You can ditch the almond milk and use hemp milk. I don’t often have it in the house, but hemp and hemp milk are great substitute for nuts/nut milks!
Nut Milk: This variation is a little easier if you happen to make your own nut milk but pecan and walnut milk are amazing substitutions for the almonds.
I’m currently inundated with lemons and while this recipe uses just a squeeze of lemon juice, it makes the dish. If you’re looking to use up a few more of those lemons, some of my favorite recipes that use the whole lemon are: