I have a new favorite springtime sauce that I’ve been making. It’s so rich you’ll barely believe that all of this creaminess could come from low-fat vegetables alone. But it’s true.
In the photo above, you’ll see that I topped the pasta with extra roasted cauliflower. I roasted 2 heads of cauliflower that particular day (instead of 1) to use throughout the week, but extra veggies over the top are optional. And flexible, too. Think asparagus, broccoli, baby peas, roasted bell peppers…or certainly none at all.
Because this sauce is creamy without any cashews, it’s perfect for anyone with nut allergies.
And this sauce is easy and inexpensive, so it’s a very nice dinner any night of the week, plus it makes enough for several servings.
If you’re not avoiding nuts, you might like adding a bit of crushed toasted almonds on top – or an oil-free vegan parmesan. And watch for my plant-based parmesan recipe. I will be sharing it right here very soon!
CREAMY ROASTED CAULIFLOWER PASTA SAUCE
Creamy Roasted Cauliflower Sauce
1 head of cauliflower, cut into florets
1 large sweet onion, chopped
1 cup unsweetened plain nondairy milk
3 tablespoons lemon juice
2 tablespoons nutritional yeast
2 teaspoons kosher salt (or to taste)
1/4 teaspoon black pepper
sprinkle of Cajun or Creole seasoning
1 pound whole wheat pasta
fresh cilantro, chopped
Preheat oven to 400 degrees.
Place cauliflower florets in a nonstick roasting pan (Scanpan is my favorite). Roast uncovered for 20 minutes, then stir gently, and add a splash of water if needed to avoid sticking. Continue to roast for another 20 to 30 minutes, or until tender.
Remove from oven and set aside.
While the cauliflower is roasting, heat a large nonstick skillet (like Scanpan) over medium-high heat. Add the onion, and steam sauté until the onion becomes translucent. Sprinkle a little bit of water as needed to prevent sticking to the pan.
Once the onion is tender, remove from heat and set aside.
Add the roasted cauliflower and sautéed onion to a Vitamix or other high-powered blender, along with the milk, lemon juice, nutritional yeast, salt, black pepper and Cajun or Creole seasoning. Process until very smooth.
When ready to serve, cook the pasta until al dente. Drain pasta.
Briefly warm the Creamy Roasted Cauliflower Sauce in a saucepan over low heat. Serve immediately over warm pasta, and finish with fresh cilantro.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen