I honestly did not know how to title this recipe. It isn’t typical at all, but it has been my new favorite dinner. I posted a quick photo of it on my IG and it got a hell of a reaction out of everyone. I got a lot of messages asking for the recipe, so here it is! I kinda just put it all together because it felt like a good idea and man, did it work.
It takes a bit to come together – between making the sauce and roasting the cauliflower, but once it does… ahhh. Worth it. I hope you guys enjoy it as much as I do!
Recipe
- Oven: 400 F
- Bake time: 45 min
You will need:
- 1 head of cauliflower
- 1 tbsp olive oil
- Dash of: onion powder, garlic powder, pepper, smoked paprika, salt
- 1/2 cup cashews (soak in warm water for about 10 min)
- 1/2 cup non-dairy milk (add more if necessary to thin out)
- 1 garlic clove
- 1/4 cup cooked/steamed cauliflower
- 1 tbs nutritional yeast
- Salt and pepper, to taste
- Dash of onion powder
- Pasta of your choice (I like fettuccini or linguini best)
To make:
- Preheat oven to 400 F.
- First prep your cauliflower. Take about 1/4 cup florets and steam/boil separately. With the remaining cauliflower head, cut up into florets and toss in a large bowl with olive oil, onion powder, garlic powder, pepper, smoked paprika, and salt. Once coated well, add to a lined baking sheet and bake at 400 F for about 45 minutes.
- To make cashew cheese sauce, add the following to a blender: cashews, non-dairy milk, garlic, steamed cauliflower, nutritional yeast, salt, pepper, and onion powder. Blend until smooth – no chunks!
- Prepare your pasta of choice according to package.
- Once everything is done, add pasta and cashew cheese sauce to a large bowl and combine until everything is coated well.
- Serve pasta and top with roasted cauliflower. Stir in – yummm!
Again, I know it is a few different steps and seems like a lot, but I promise it is not. It is so worth it! The cashew cheese sauce also stores well in the fridge for a couple days. I keep it on hand for me and Willow. She really enjoys this dish, too!
I’m glad so many of you wanted this recipe and hope that it doesn’t disappoint. xx bianca
