Made from roasted cauliflower which gives it a deep earth flavour, blitzed with oat milk to give a really simple creamy cauliflower sauce, stirred through linguine pasta.
400-500mlOat milk,Depends on the size of the cauliflower
240gLingiune pasta
Instructions
Preheat the oven to 180°C / 160°C fan.
Break the cauliflower down into florets with the garlic cloves and toss in the oilve oil. Place on a roasting tray and bake in the oven for 30-40 minutes or until the garlic and cauliflower is soft and slightly charred.
Once cooked, put the cauliflower ( leave a few florets to go ontop of the dishes) and garlic in the blender and blitz until a puree, while gradually adding the oat milk until it reaches the correct consistency to coat pasta. Season with salt and pepper to taste.
Cook the pasta according to the cooking instructions in salted water. Drain, then toss through the sauce, plate up with the remaining florets .
Notes
If you are not vegan you could add cheese or pancetta to the sauce, for an added depth of flavour.