Spaghetti with Roasted Garlic Cauliflower Sauce

Spaghetti with Roasted Garlic Cauliflower Sauce

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 45-55 minutes  |  Serves: 4

Roasted Garlic Cauliflower Sauce

• 1 head of garlic
• olive oil
• 1 medium-size head of cauliflower, broken into florets (about 5-6 cups worth)
• 4 cups vegetable broth
• 2 tablespoons unsalted butter, ghee, or olive oil (for a vegan version)
• 1/2 cup unsweetened almond milk (or dairy milk)
• salt and pepper to taste
• 1 tablespoon fresh lemon juice

Almond Crumble

• 1 cup unsalted roasted almonds
• 2 tablespoons nutritional yeast
• 1/4 teaspoon kosher salt
• 1/8 teaspoon garlic powder

Spaghetti 

• 1 pound spaghetti noodles (or noodles of choice)
• 2 tablespoons olive oil
• 2 cups mixed mushrooms, roughly chopped
• 1/2 teaspoon dried thyme
• salt and pepper
• 1 bunch of kale, tough stems removed and torn into bite size pieces

1. Preheat the oven to 400F. Peel and discard the outer layer of papery skin on the whole head of garlic, leaving the thin layer of skin on each individual clove. Use a sharp knife to cut about 1/2 inch off the top of the garlic head exposing the tops of each clove. Drizzle the garlic with a little olive oil using your fingers to rub it evenly over the garlic. Wrap the garlic head in aluminum foil and roast for about 30 minutes, or until the garlic cloves are soft and tender. When the garlic is cool enough to handle carefully squeeze out the individual cloves from their skins into a small bowl. Set aside.
2. While the garlic roasts combine the cauliflower with the veggie stock in a saucepan and bring to a boil (if the stock doesn’t cover all the cauliflower add more broth or water to cover by about 1 inch) Reduce the heat and simmer until the cauliflower is fork tender, about 15 minutes (don’t drain!) Use a slotted spoon to transfer the cauliflower to a high speed blender. Add 1 cup of the reserved cooking liquid, the butter, the almond milk and half of the roasted garlic cloves. Season with a little salt and pepper and drizzle in the lemon juice. Blend on the highest setting until the mixture is completely smooth and creamy. Taste test and add the remaining garlic cloves if desired. If the mixture seems too thick (you want a consistency of a thick alfredo sauce) add more milk or broth as needed.
3. Place all the ingredients for the almond crumbled in a small food processor. Process until the mixture resembles a coarse meal. Taste for seasonings and set aside.
4. Cook the pasta in boiling water until al dente. Drain and keep to the side.
5. Heat the olive oil in a large heavy bottom skillet over medium-high heat. Add the mushrooms, thyme and a pinch of salt and pepper. Cook, stirring occasionally until they become tender, about 10 minutes. Stir in the kale and continue to cook until the kale turns bright green and tender, about 5 minutes. Add the pasta to the skillet along with the cauliflower sauce. Toss until evenly coated.
6. Divide between plates and top with a few pinches of the almond crumble.

Notes

• Save extra almond crumble in an airtight container on the counter for 7 days
• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.