First up, credit to the magazine VEGO (in Swedish) for this recipe, but it’s so nice that I will re-share it with you. Cauliflower can be considered boring and tasteless, but not in this cauliflower carbonara! This one is full of flavour and the sauce is rich and creamy and the coconut “facon” is to die for. This dish can be had for dinner or as lunch.
- 3 1/2 dl (1 2/5 cup) coconut shredded
- 1 tbsp soy sauce dark
- 2 1/2 tsp liquid smoke
- 1 tbsp agave syrup
- 1 cauliflower head
- 7 dl (2 3/4 cup) veggie stock
- 1/2 tbsp butter non-dairy
- 1 garlic clove
- 1 1/2 tbsp coconut milk
- 1 pinch nutmeg
- 1 handful parsley fresh
- 1/2 tbsp olive oil extra virgin
Heat up the oven to 175 C / 350 F / Gas Mark 4.
For the coconut “facon”, mix all ingredients in a bowl and then spread out on a baking sheet covered oven tray. Roast for about 8 minutes. Keep an eye out so that they don’t burn.
Take out and let cool. The un-used “facon” can be stored in a sealed container for up to two weeks.
Chop the cauliflower roughly and boil in the veggie stock for 15 minutes or until soft.
At the same time boil your pasta according to the instructions, rinse when ready but keep 1 dl (~1/2 cup) of the pasta water in a bowl.
Pour out almost all of the stock but keep 2 dl (~3/4 cup).
Add butter, salt, nutmeg, salt and pepper. Crush the garlic clove and add that too.
Mix until you have a puree, then add oil, coconut milk and the remaining pasta water and blend until smooth.
Heat up the mixture again, and then mix with the pasta and sprinkle coconut “facon” and parsley on top.