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Vegan Cauliflower Cacio e Pepe

Yields1 Serving

 4 cups cauliflower florets, divided
 ½ cup unsweetened plant-based milk
 ½ cup Un-Brie-Lievable cheese, shredded plus more for serving
 Freshly grated pepper, to taste
 GoGo Quinoa Pink Himalayan salt
 1 package GoGo Quinoa gluten-free spaghetti
1

Place the cauliflower florets in a pot and cover with cold water. Add a good pinch of salt and let it cook until the vegetables are tender, but not falling apart.

2

Drain the cauliflower well, let it cool down for a few minutes, then add the vegan milk and puree everything using a hand mixer. Continue to puree until you get a homogenous cream.

3

Add the Un-Brie-Lievable cheese and a pinch of freshly grated pepper (add salt if necessary). Then place this mixture on the side.

4

Cook the gluten-free pasta in salty boiling water, following the instructions on the box.

5

Drain the spaghetti and toss with your sauce, adding more freshly grated pepper to the top of each plate.

6

Serve immediately and enjoy!