Alfredo de Coliflor Vegana

Ingredientes

• 500-600 g (1 medium) cauliflower
• 4 whole, unpeeled cloves garlic
• 1 Tbsp olive oil
• 20 g (1/3 cup) nutritional yeast
• 1 vegetable stock cube (crumbled)
• 1/2 tsp onion granules
• juice of 1/2 lemon
• 360 ml (1 1/2 cups) unsweetened non-dairy milk (I used oat)
• 1 tsp salt (plus extra as needed)
• black pepper
• 400 g (14 oz) dried linguine
• fresh parsley to serve

Preparación

1. 1

   Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.

2. 2

   Chop the cauliflower into florets and spread them out on a roasting tray along with the whole (unpeeled) garlic cloves. Drizzle with the olive oil and sprinkle with a little salt.

3. 3

   Roast for about 20 minutes until the cauliflower is tender and pale golden.

4. 4

   Meanwhile, bring a large pan of salted water to the boil.

5. 5

   Place the roasted cauliflower in a blender and squeeze in the flesh from the garlic cloves, discarding the skin. Add the nutritional yeast, lemon juice, vegetable stock cube, onion granules, non-dairy milk, salt and a good grinding of pepper.

6. 6

   Blend until the sauce is creamy and smooth. Add a little more non-dairy milk if the sauce is too thick. Taste and add more salt and pepper as needed.

7. 7

   Cook the linguine according to the packet directions then heat the sauce in a saucepan over a low heat. Drain the pasta and toss with the sauce. Serve topped with a sprinkle of fresh parsley.