Vegan Cacio e Pepe with Cauliflower by @jorgelavelar

1h25

4 servings

🫒

59 ml

Olive oil

🧅

2

Shallots

🧂

2.5 g

Salt

🌶️

2.5 g

Fresh ground pepper

🧄

1

Roasted garlic bulb

🥦

340 g

Riced cauliflower

🌰

70 g

Toasted pine nuts

🧀

30 ml

Nutritional yeast

🍝

230 g

Bucatini

  1. Preheat
    • roasted garlic bulb

    Preheat oven to 400F, prepare garlic for roasting.

  2. Boil
    • bucatini
    • salt

    Boil water, cook bucatini al dente, reserve pasta water.

  3. Warm
    • olive oil
    • shallots

    Warm olive oil, sauté shallots until translucent.

  4. Add
    • roasted garlic bulb
    • riced cauliflower
    • toasted pine nuts

    Add garlic, cauliflower, pine nuts, salt, nutritional yeast, cook 5 min.

  5. Blend
    • riced cauliflower
    • toasted pine nuts
    • nutritional yeast

    Blend cauliflower mixture with pasta water until smooth.

  6. Combine
    • bucatini
    • fresh ground pepper

    Combine pasta, cauliflower sauce, pepper, serve warm.

Vegan Cacio e Pepe with Cauliflower by @jorgelavelar

1h25

4 servings

🫒

59 ml

Olive oil

🧅

2

Shallots

🧂

2.5 g

Salt

🌶️

2.5 g

Fresh ground pepper

🧄

1

Roasted garlic bulb

🥦

340 g

Riced cauliflower

🌰

70 g

Toasted pine nuts

🧀

30 ml

Nutritional yeast

🍝

230 g

Bucatini

Preparation Steps

  1. Step 1/6

    Preheat oven to 400F, prepare garlic for roasting.

    🧄roasted garlic bulb
    🧻aluminum foil

  2. Step 2/6

    Boil water, cook bucatini al dente, reserve pasta water.

    🍝bucatini
    🧂salt
    🍲large pot

  3. Step 3/6

    Warm olive oil, sauté shallots until translucent.

    🫒olive oil
    🧅shallots
    🍳large skillet

  4. Step 4/6

    Add garlic, cauliflower, pine nuts, salt, nutritional yeast, cook 5 min.

    🧄roasted garlic bulb
    🥦riced cauliflower
    🌰toasted pine nuts
    🧂salt
    🧀nutritional yeast
    🍳large skillet

  5. Step 5/6

    Blend cauliflower mixture with pasta water until smooth.

    🥦riced cauliflower
    🌰toasted pine nuts
    🧀nutritional yeast

  6. Step 6/6

    Combine pasta, cauliflower sauce, pepper, serve warm.

    🍝bucatini
    🌶️fresh ground pepper
    🍳large skillet

Composition

Ingredients

Types

Vegetables, Seasonings, Nuts, Pasta

Ingredients

olive oil, shallots, salt, fresh ground pepper, roasted garlic bulb, riced cauliflower, toasted pine nuts, nutritional yeast, bucatini

Allergens

nuts, gluten

Dietetics

Dietary regimen

Vegan, Vegetarian

Calories

425 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 70g, Sugar: 6g, Fat: 11g, Saturated Fat: 1.5g, Fiber: 6g

Nutritional Information

Minerals

Calcium: 55mg, Iron: 2.5mg, Magnesium: 75mg, Phosphorus: 180mg, Potassium: 600mg, Sodium: 600mg, Zinc: 2mg

Vitamins

Vitamin C: 10mg, Vitamin E: 2mg, Vitamin K: 405g, Vitamin B6: 0.3mg, Folate: 605g, Vitamin B12: 0.95g

Preparation

Time Information

Preparation

45 minutes

Cooking

40 minutes

Overall

1 hour 25 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

large pot, large skillet, blender, aluminum foil

Appliances

oven

Type

Type

Type Of Dish

Main Course

Occasions

Lunch

Origin

Source

Platform

instagram

Original Creator

@jorgelavelar

Origin

Cuisine

Italian

Geographic

to inform

Various

Aspect

Texture

Creamy

Flavors

Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 48 hours (sealed container)