This nut-free and vegan pasta sauce is pure wizardy. It relies on a combination of roast cauliflower, wine and garlic to produce a wonderfully savoury and smooth sauce.⁣

This recipe is just perfect for using up less than perfect looking heads of cauliflower. If you’re cauliflower is starting to go a little bit withered, fear not. Just roast that sucker and blitz it into this decadent, but healthy, pasta sauce.

It’s always a struggle to find a thick vegan white sauce that doesn’t involve nuts. Normally, most recipes advise blending soaked cashews to achieve a rich sauce. However, I made it my mission to find a nut-free alternative to a cashew alfredo.

After experimenting with lots of different techniques, I think I’ve cracked it - roast blended cauliflower. Who knew this white brassica could add such a rich and deep flavour to a pasta dish. This recipe tastes amazing and using blended cauliflower for the sauce means it has way less calories than fatty cashew based sauces.

So now you can enjoy an (almost) guilt-free creamy pasta dish. Thanks cauliflower, you rock!

When to eat Cauliflower

Cauliflower is widely available throughout the year. It’s super easy to grow and store. So don’t worry about having to switch out this brassica champion. Enjoy year-round.