There’s nothing like a hearty bowl of creamy pasta to warm the cockles. But if you’re looking for a dairy-free recipe or just don’t fancy a gut-load of cheese, then this dish is for you. It’s made with cauliflower – a vegetable that’s both great for creating thick, rich sauces and packed with nutrients. Full of fibre and inflammation-reducing antioxidants, it’s also an excellent source of vitamin C, folate and vitamin K. Oh, and it’s high in choline – an essential nutrient most of us don’t get enough of that aids brain development, helps to keep our nervous system healthy and stops cholesterol from building up in the liver (which perhaps explains the link between choline deficiency and a higher risk of liver disease).

Elsewhere, the recipe uses fermented miso paste for an umami flavour and lots of nutty, cheesy nutritional yeast. Choose a brand that has added vitamin B12, such as Engevita. We’d recommend serving this dish with a fresh side salad or some kind of pickle to cut through the richness.

• ½ medium head of cauliflower, washed and leaves removed
• 250g pasta
• 1 small brown onion chopped
• 2 large garlic cloves
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 3 tablespoons nutritional yeast
• 1 vegetable bouillon cube
• 100ml drained pasta water
• 70ml plant milk
• ½ teaspoon smoked paprika powder
• 1 tablespoon sweet white miso paste
• 1 tablespoon deodorised refined coconut oil

1. Prepare your pasta according to packaging instructions. 

2. In the meantime, splash a little oil in a frying pan and cook the onion and garlic until translucent.

3. Cut the cauliflower into florets and steam them until softened. You can use the stem in this recipe too.

3. Transfer cauliflower, onion and garlic to a blender with the remainder of the ingredients. Blend until smooth.

4. Transfer the sauce to a medium-sized saucepan to heat through and combine with your pasta.

5. Season to taste with salt and pepper, and serve hot.

Recipe and image: Romina Callwitz