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Vegan Cauliflower Cacio e Pepe

Yields1 Serving

Cacio E Pepe

 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

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.


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.


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


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


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


Serve immediately and enjoy!