Try this vegan cauliflower twist on a carbonara, then check out our classic easy spaghetti carbonara, vegetarian carbonara, penne carbonara, leek carbonara and more delicious spaghetti recipes.

For more plant-based options, try our vegan mac and cheese, vegan bolognese, vegan moussaka and more vegan pasta recipes.


Also known as root-to-fruit, this trend has seen chefs such as Tom Hunt of Bristol’s Poco and Douglas McMaster of Brighton’s Silo adopt a zero-waste policy. One way to easily achieve this is using the whole vegetable in the creation of a dish, so nothing is destined for the bin. Cauliflower lends itself to this treatment really well as the leaves crisp up beautifully once roasted.


  • 1 small cauliflower, leaves trimmed off and reserved
  • 3 tbsp olive oil
  • 750ml vegetable stock
  • 2 cloves garlic, peeled
  • white pepper
  • 450g spaghetti
  • 4 tbsp pine nuts, toasted


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Toss the cauli leaves with 1 tbsp of olive oil, season and spread on a non-stick baking tray. Roast for 10-12 minutes or until the leaf stems are tender and the leaves are a little crispy at the edges.

  • STEP 2

    Break the cauliflower into florets and cut the stalk into small pieces, then put in a pan with the stock, garlic and 2 tbsp of olive oil. Bring to a simmer, cover and cook for 15-20 minutes or until the cauli and garlic are very soft.

  • STEP 3

    Scoop out the cauli and garlic into a blender and blitz, adding enough cooking liquid to give a sauce the texture of double cream. Pour back into the pan and season really well with salt and white pepper.

  • STEP 4

    Cook the pasta following pack instructions. Drain then toss with the cauli sauce. Serve sprinkled with the cauli leaves and pine nuts.

Try more of our cauliflower recipes

Cauliflower steak Recipe with Capers

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