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Cheesy Cauliflower Pasta with Slow Roasted Tomatoes

by Elisa Rossi
on 20th October 2017
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

I have been loving experimenting with new way of creating a “cheesy” sauce without cheese and this is definitely one of my favourite. Surprisingly the cauliflower once cooked and blended becomes super creamy and it’s ideal ideal paired with soaked cashews to create the silkiest of the cheesy sauces.


Cheesy Cauliflower Pasta with Slow Roasted Tomatoes

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Although it takes a bit of time to slow roasted the cherry tomatoes, please don’t skip it as it totally worth it. The caramelised tomatoes add a burst of fresh flavour which goes so well with the richness of the sauce.

Ingredients

  • 1 head of cauliflower chopped into florets
  • 200-250gr of cherry tomatoes
  • 2 tablespoon of nutritional yeast
  • 1 teaspoon of garlic powder
  • the juice of 1/2 lemon
  • 50gr of unsalted cashews - soaked in water for at least 8 hours or overnight
  • 1/4 cup of unsweetened almond milk
  • 1 teaspoon of salt
  • 1 teaspoon of white pepper
  • Oil for roasting + extra salt & pepper
  • Toppings
  • Fresh basil and extra nutritional yeast
  • Pasta of your choice - I have used brown rice spaghetti
Prep Time
Serves
4

Instructions

  1. Start by slow roasting the cherry tomatoes. Preheat the oven at 150 degrees Celsius (not higher).

  2. Slice the cherry tomatoes in half, and reserve few whole for decoration.

    place them on baking tray and drizzle them with a dash of olive oil and season them with salt and pepper.

  3. Place them in the oven and roast them for 40-50 minutes. The tomatoes should be soft but still retain their shape.

  4. Remove the tray from the oven and leave it onto one side while you are making the rest.

  5. Chop the cauliflower into florets and place then on a baking tray, again drizzle them with a dash  of oilve oil and season them with salt and pepper.

  6. Turn the oven up to 180 degrees and roast the cauliflower for 25-30 minutes until it starts to go brown around the edges.

  7. Transfer about 70% of the cauliflower florets into the Ninja blender (keep the remaining florets to serve later with the pasta)

  8. Add the drained and rinsed cashews to the blender, along with the almond milk, nutritional yeast, garlic powder, lemon juice, salt and white pepper.

  9. Blend until completely smooth and creamy. If your blender is struggling just add one more dash of almond milk.

  10. Cook the pasta according to the cooking instructions, and mix the cauliflower sauce with the pasta, fold in the roasted tomatoes and cauliflower florets.

    Serve with fresh basil leaves and extra nutritional yeast on top.

Elisa Rossi

I started my blog Happy Skin Kitchen after suffering of hormonal acne for few years. During this period I tried numerous creams and antibiotics and after seeing no improvements I decided to take the matter into my own hands and try to clear my skin through a more holistic approach. Since then I gradually moved to a mostly wholefood plant based diet which has proven to the best choice I made for my skin and my overall health as well.
Read more posts by Elisa Rossi