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Roasted Leek and Cauliflower Pasta
½ large cauliflower (550 g / 19½ oz)
45 ml / 3 tbsp olive oil, divided
salt, to taste
3 tbsp nutritional yeast
2 smallish leeks
¼ tsp ground black pepper
2 tbsp coarse breadcrumbs (optional)
30 g / ¼ cup walnuts, to serve
2-3 garlic cloves (3 if you love garlic), diced very finely
200 g / 7 oz linguine pasta or similar (GF if needed)
80-120 ml / 1/3-½ cup dairy-free cream, homemade cashew cream works well too*
zest of ½ lemon + 1-2 tbsp lemon juice
2 tbsp capers, finely chopped
2 tbsp parsley, finely chopped
Heat up the oven to 210° C / 410° F (or 190° C / 375° F on a fan setting) and boil a kettle.
Divide cauliflower into florets and place them and interior leaves in a mixing bowl. Coat with 2 tsp of olive oil, season with salt and 1 tbsp nutritional yeast. Arrange on 2/3 a large baking tray leaving some space around each floret.
Next, cut dark green tops of your leeks (use to make stock or a soup). Trim off the roots, clean the leeks and cut each in half. Place leek segments in a bowl and pour boiling water over them, let them sit in hot water for 60 seconds, drain and dry with a kitchen towel.
Coat in 1 tsp of olive oil, season with salt and pepper and arrange on the baking tray, next to the cauliflower. As opposed to the cauliflower, keep the leek segments close together. Place the tray in the preheated oven.
After about 10 minutes, remove the leaves from the tray as they will be done quicker. After another 10 minutes, turn the cauliflower florets over and check on the leeks, they should be done (soft inside) in the next 5-10 minutes while the cauliflower may need an extra 5-10 minutes to get nicely charred. Once the leeks are done, chop them any way you like (I cut mine lengthwise to mimic the shape of my pasta).
Meanwhile, toast breadcrumbs on a hot, dry pan, stirring frequently. Remove the breadcrumbs from the pan, and toast the walnuts until fragrant and lightly charred in places. Remove from the pan, wipe the pan clean and allow it to cool down before sautéing garlic or else it will burn.
Cook pasta short of al dente. Drain, reserving about 80 ml / 1/3 cup of pasta cooking water.
Once the frying pan has cooled down a little, warm up 30 ml / 2 tbsp of olive oil in it. Once the oil comes to temperature, add finely chopped garlic.
Sauté the garlic on a low-medium heat, until fragrant but do not let it brown. Stir the entire time.
Add 60 ml / ¼ cup of pasta water, the rest of the nutritional flakes and dairy-free cream. Whisk well to emulsify, season with lemon zest, a dash of lemon juice, black pepper and salt, remembering that capers, added in the next step, are salty too.
Toss the pasta in the ‘cheesy’ sauce quickly. Add a splash of more pasta water if the pan is looking dry. Stir in capers, leeks, toasted breadcrumbs and parsley.
Divide between plates, top with charred cauliflower and leaves. Sprinkle it with extra parsley and chopped walnuts.
lazycatkitchen.com
45 ml / 3 tbsp olive oil, divided
salt, to taste
3 tbsp nutritional yeast
2 smallish leeks
¼ tsp ground black pepper
2 tbsp coarse breadcrumbs (optional)
30 g / ¼ cup walnuts, to serve
2-3 garlic cloves (3 if you love garlic), diced very finely
200 g / 7 oz linguine pasta or similar (GF if needed)
80-120 ml / 1/3-½ cup dairy-free cream, homemade cashew cream works well too*
zest of ½ lemon + 1-2 tbsp lemon juice
2 tbsp capers, finely chopped
2 tbsp parsley, finely chopped
Heat up the oven to 210° C / 410° F (or 190° C / 375° F on a fan setting) and boil a kettle.
Divide cauliflower into florets and place them and interior leaves in a mixing bowl. Coat with 2 tsp of olive oil, season with salt and 1 tbsp nutritional yeast. Arrange on 2/3 a large baking tray leaving some space around each floret.
Next, cut dark green tops of your leeks (use to make stock or a soup). Trim off the roots, clean the leeks and cut each in half. Place leek segments in a bowl and pour boiling water over them, let them sit in hot water for 60 seconds, drain and dry with a kitchen towel.
Coat in 1 tsp of olive oil, season with salt and pepper and arrange on the baking tray, next to the cauliflower. As opposed to the cauliflower, keep the leek segments close together. Place the tray in the preheated oven.
After about 10 minutes, remove the leaves from the tray as they will be done quicker. After another 10 minutes, turn the cauliflower florets over and check on the leeks, they should be done (soft inside) in the next 5-10 minutes while the cauliflower may need an extra 5-10 minutes to get nicely charred. Once the leeks are done, chop them any way you like (I cut mine lengthwise to mimic the shape of my pasta).
Meanwhile, toast breadcrumbs on a hot, dry pan, stirring frequently. Remove the breadcrumbs from the pan, and toast the walnuts until fragrant and lightly charred in places. Remove from the pan, wipe the pan clean and allow it to cool down before sautéing garlic or else it will burn.
Cook pasta short of al dente. Drain, reserving about 80 ml / 1/3 cup of pasta cooking water.
Once the frying pan has cooled down a little, warm up 30 ml / 2 tbsp of olive oil in it. Once the oil comes to temperature, add finely chopped garlic.
Sauté the garlic on a low-medium heat, until fragrant but do not let it brown. Stir the entire time.
Add 60 ml / ¼ cup of pasta water, the rest of the nutritional flakes and dairy-free cream. Whisk well to emulsify, season with lemon zest, a dash of lemon juice, black pepper and salt, remembering that capers, added in the next step, are salty too.
Toss the pasta in the ‘cheesy’ sauce quickly. Add a splash of more pasta water if the pan is looking dry. Stir in capers, leeks, toasted breadcrumbs and parsley.
Divide between plates, top with charred cauliflower and leaves. Sprinkle it with extra parsley and chopped walnuts.
lazycatkitchen.com