Vegan Caramelized Cauliflower Cacio e Pepe
A vegan take on the Italian classic cacio e pepe. Super cheesy, a little spicy. Paired with caramelized cauliflower. It is so amazing!
Servings: 2
Ingredients
- 8 oz. Spaghetti
- 1/2 Head of Cauliflower, cut into florets
- 1 Tbsp. Olive oil
- 1 Tbsp. Agave nectar
- 1/2 tsp. Salt
- 1/4 tsp. Black pepper
- 1/4 C. Vegan butter, I used Earth Balance
- 2 Tbsp. Nutritional yeast
- 1/4 C. Reserved pasta water
- 1 tsp. Fresh cracked black pepper
Instructions
- Get the water for the pasta on the stove to start boiling.
- Now preheat the oven to 425 degrees.
- Cut the cauliflower into florets. Then put the cauliflower on a sheet pan. Pour the olive oil and agave on top. Then sprinkle with the 1/2 tsp. salt and 1/4 tsp. pepper. Toss to coat the cauliflower in everything evenly.
- Now roast the cauliflower at 425 degrees for 25-30 minutes. Flipping the cauliflower about half way through. Roasting until the cauliflower is brown and caramelized.
- Once the water is boiling for the pasta, cook according to package directions.
- When the pasta is done, drain but reserve about 1/4 cup of the pasta water first.
- Now add the pasta back to the pot, leaving the heat off, but using the residual heat, add the vegan butter, stir to coat and melt the vegan butter, then add in the nutritional yeast and reserved pasta water. Toss to coat. Then add the fresh cracked pepper. Stir. Taste and adjust seasoning, adding salt and more nutritional yeast if needed.
- Once the cauliflower is done, add the pasta to a bowl and top with cauliflower and then a bit more pepper if desired. Serve immediately.