BOSH!'s Ultimate Roasted Cauliflower Fettuccine Alfredo Recipe
Since we met Henry and Ian from BOSH! at Vegan Camp Out in 2021, we’ve been huge fans, not only of their delicious plant-based meals but also their passion for the environment.
Here at Ecotricity, we’re proud to be the only vegan energy company certified by Viva! and The Vegan Society. So, working with Henry and Ian just made sense to us. Their commitment to putting more plants on plates to create tasty meals without a cost to the environment is one we can get behind. They’ve even introduced climate labelling on their recipes – showing their dedication to creating dishes which are better for our planet.
You may remember that this year we shared their Low Energy Cheeky Chow Mein recipe with you all – which was VERY delicious! You can find it here – if you missed out before. Now, Henry and Ian are back with their Roasted Cauliflower Fettuccine Alfredo recipe for us.
As the nights are starting to draw in, get your loved ones in the kitchen together to make this delicious dish. This is also the perfect recipe to try giving a plant-based meal a go! Trust us – you will not be disappointed.
4 tbsp olive oil
1 large cauliflower
1 large bulb garlic
1 tbsp apple cider vinegar
3 tbsp nutritional yeast
Salt and pepper to taste
500g fettuccine or tagliatelle pasta
200g rocket Balsamic vinegar
Salt and pepper to taste
Before you start
Preheat oven to 200*C | Baking tray lined with parchment | Large high sided frying pan | Large stock pot | Food processor
Prepare the cauliflower and garlic | Use a sharp knife to cut the top off the garlic bulb from the sprouting end | Pull the leaves off the the cauliflower and save for another recipe | Quarter the cauliflower, cut the stalks out and roughly chop into 1 inch pieces | Cut the cauliflower into rough 2 inch pieces.
Roast the cauliflower and garlic | Spread all the cauliflower pieces and garlic out on the baking sheet, drizzle over 2 tbsp of olive oil and season with a little salt and pepper | Put the sheet in the oven and roast for 20-25 minutes until fully cooked and tender | Remove the sheet from the oven and leave to cool to just above room temperature.
Prepare the pasta | Fill a large pot with water, add a big pinch of salt and bring to a rolling boil over high heat | Add the pasta to the water and cook according to packet instructions (approx 9 minutes).
Prepare the salad | Add the rocket to a bowl and dress to taste with balsamic vinegar, olive oil, nutritional yeast, salt and pepper and toss to combine.
Prepare the sauce | Squeeze the roast garlic out of the skin into the food processor before adding the roast cauliflower, apple cider vinegar and nutritional yeast | Blitz until completely smooth add a little water to loosen in the blender | Warm the remaining olive oil in the frying pan over high heat, transfer the contents of the food processor to the pan and stir until warmed through and bubbling | Add half a ladle of pasta water and fold through to combine.
Finish and serve | Taste the sauce and season to perfection with salt, pepper and nutritional yeast | Drain the pasta into a colander, quickly add the pasta to the sauce and fold through to combine and coat | Transfer the pasta to serving bowls, crack over a little black pepper, drizzle over a little olive oil, dress with salad and serve immediately.
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