Who would have guessed that cauliflower is from the same family as kale and brussel sprouts? I use it in salads, bakes, pastas and soups quite regularly, and just now, after years of putting it in my food, my curiosity led me to research its origins.
Known in Italian as “cavol fiore” (cabbage flour), it is thought to have been domesticated in the Mediterranean basin sometime around the 15th century. Click here if you want to learn more.
Used in many culinary traditions across the globe for centuries, cauliflower, in its many varieties, is best friend to countless experimental plant-based cooks and recipe developers. This vegetable is fun, versatile and, though quite frankly a pain to cut into small florets, delectable even raw.
One of my favorite recipes (I will share several with you in time) is a creamy vegan carbonara that is reminiscent of the traditional dish, popular especially in Rome, requiring eggs and guanciale (diced cured bacon, pretty much). Our vegan carbonara presents a wholesome, healthier and budget-friendly alternative that is picky-eater approved
Prep Time: 35 min | Cook Time: 25-30 min | Serves: 4 | Difficulty Level: ♦♦ – Beginner
the awesome pasta
- 1 medium cauliflower head
- 1 cup vegetable broth
- 1 cup milk – plant-based
- 1/2 cup cashew nuts
- 1 16oz pack tofu, firm
- 2 garlic cloves
- 1 tbsp oil
- 1 tbs nutritional yeast
- 1 tbsp fresh sage, or 1 tsp dry sage
- 1 tsp salt
- 1 tsp cracked black peppercorn
- dash of turmeric, for color only
- 1 lb dry noodles
In a small bowl, place the cashews to soak in 1/2 cup of hot water for at least 30 minutes. The water should barely submerge the nuts. Use more if required. Set aside for later use in the creamy sauce.
In a large skillet, sauté the cauliflower florets in 1 tbsp oil with garlic and salt on high for 10 minutes, until they begin to brown. Turn off the heat. Leave in the pan until ready to use in the pasta.
In a food processor, blend the cashews, with the water in which they soaked, 1 cup of browned cauliflower, ½ tsp salt, nutritional yeast, and milk to obtain a puree. Set aside.
Cube the tofu into 1” pieces and add to the skillet with the remaining cauliflower florets. Sauté for 5 minutes on high, adding a tbsp of oil if needed. Add the sauce, the turmeric, sage and black peppercorns and cook for 5 minutes. Turn the burner off and set aside.
Prepare the noodles according to the instructions on the package. Once cooked, drain and place in the skillet with the cauliflower florets and tofu, stir in the sauce, and sauté on medium heat. With a wooden spoon, mix thoroughly until the noodles are hot and the sauce sticks to them.
Enjoy warm with a tsp of nutritional yeast, optional, as a substitute for parmesan.
