Roasted Cauliflower Carbonara

Ingredients

• cauliflower — florets separated and stem diced1 ea
• garlic cloves2 ea
• olive oil45 ml
• white miso paste15 g
• lemon — juiced0.5 ea
• nutritional yeast40 g
• silken tofu300 g
• spaghetti200 g
• soy sauce22 ml
• smoked paprika5 g
• maple syrup2.5 ml

Method

1. Roast the cauliflower Preheat the oven to 200°C fan. Spread the cauliflower florets on a baking tray. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 25 minutes until tender and slightly charred
2. Roast the ‘guanciale’ Meanwhile, toss the cauliflower stalks with soy sauce, smoked paprika, maple syrup, olive oil, and a good grind of black pepper. Spread on a separate tray and roast for 15 minutes, turning halfway, until crisp and slightly caramelised
3. Cook the pasta Boil the spaghetti or linguine in salted water according to packet instructions. Drain, reserving a little of the cooking water
4. Blend the sauce Transfer the roasted cauliflower to a blender. Add the remaining sauce ingredients and pasta water to loosen
5. Bring it together Return the pasta to the pan. Pour over the carbonara sauce and toss to coat. Add a splash of pasta water to loosen if needed. Taste and adjust seasoning with salt, pepper, or a squeeze more lemon
6. Serve Pile the pasta into bowls. Top with the smoky roasted ‘guanciale’ and plenty of cracked black pepper. Finish with a drizzle of olive oil