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Hands twirling spaghetti in almond cream sauce with pockets of fiery cauliflower make this a keepsake addition to your vegan cauliflower recipes.

Spaghetti in Almond Cream Sauce with Fiery Cauliflower

Make a double batch of this fiery cauliflower condiment—there’s a pretty good chance you’ll want to put it on everything. Add this spaghetti in almond cream sauce to your vegan cauliflower recipes collection.
Cook Time 30 mins
Soaking nuts 8 hrs
Course Main Course
Servings 4

Equipment

  • Food Processor
  • Blender

Ingredients
  

Fiery Cauliflower Condiment

  • 2 dried chiles de arbol seeded
  • 2 dried morita chiles seeded
  • 2 dried pasilla chiles seeded
  • 1/4 cup roasted garlic oil (or use a neutral oil like safflower and add 2 whole peeled garlic cloves to the oil with the intention of removing them later)
  • 1 shallot , finely chopped (1/2 cup)
  • 1 teaspoon kosher salt
  • 1 cup riced cauliflower
  • 1 pound spaghetti

Almond Cream Sauce

  • 1 1/2 cups toasted almonds (soaked overnight)
  • 1 1/2 cups pasta water (reserve from cooking the spaghetti)
  • 2 roasted garlic cloves (or make garlic paste from 1 small raw clove)
  • 2 tablespoons nutritional yeast
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon lemon juice

Garnish

  • 1/2 bunch Italian parsley , coarsely chopped leaves

Instructions
 

  • With a chef’s knife or food processor, chop or pulse chiles to flake size.
  • Over medium low heat, warm garlic oil until it shimmers. Stir in shallots and saute until crisp, 5 minutes. Add in salt and riced cauliflower. Cook for 3 minutes or until golden. Turn heat to low and stir in chile flakes, stirring and cooking for 6 to 8 minutes or until crisp. Turn off the heat and set aside.
  • Cook pasta 1 minute less than manufacturer’s directions. Reserve 2 1/2 cups pasta water. Drain pasta and transfer back to stockpot.
  • Drain soaked almonds. Puree almonds with 1 1/2 cups pasta water, roasted garlic cloves, nutritional yeast, salt, and lemon juice. Season to taste.
  • Pour sauce into stockpot and toss pasta using tongs. Warm for 3 minutes or until thickened with much of the liquid cooked out but not pasty.
  • I like to plate the pasta in mounds and use a chopstick to nudge pockets in each mound. Tuck a teaspoonful-size scoop of the fiery cauliflower in each pocket. Shower on parsley. Twirl each mound with a chopstick and serve.

Notes

  • Make a double batch of this fiery cauliflower condiment—there’s a pretty good chance you’ll want to put it on everything.
  • Plan on reserving 1 cup of pasta water to use for reheating the pasta if you have leftovers—just add 1-2 tablespoons until it thins out just enough (right before it gets thick and pasty).
  • Make the riced cauliflower by processing cauli florets for 45 pulses for the right texture.
Keyword almond cream, vegan cauliflower recipes