Caramelised Cauliflower Spaghetti Carbonara

A delicious plant-based play on the classic Carbonara, for a simple meal any night of the week.


Serves 4 as a light main


½ head cauliflower

4 tbsp olive oil


500g spaghetti

2 tbsp white miso paste

150g natural coconut yoghurt

1 tbsp nutritional yeast

2 tsp maple syrup (optional)

1 tsp sweet smoked paprika

1 tsp cracked black pepper

½ bunch flat parsley

Extra nutritional yeast to sprinkle


Bring a large pot of water to the boil to cook the pasta.

In a small mixing bowl, combine the miso, coconut yoghurt, nutritional yeast, maple and cracked pepper.

Roughly chop the cauliflower into small pieces.

Lightly season the boiling water and add the pasta to the boiling water and cook according to packet directions.

Meanwhile, heat the olive oil in large frying pan, big enough to hold all the cooked pasta, and add the prepared cauliflower with a pinch of salt. Sauté over a high heat stirring regularly to get some colour and cook the cauliflower through, about 3-4 minutes. Turn off the heat and wait for the pasta to be ready.

 Drain pasta, reserving ¼ cup pasta water. Add the cooked pasta to the pan with the cauliflower, using tongs mix thoroughly with the coconut sauce and reserved pasta water. Toss through the parsley, adjust the seasoning and serve with additional nutritional yeast flakes if desired.

Recipe created by Tom Walton

tedy altree-williams