Directions
- 1Chop cauliflower into florets. Trim garlic bulb, drizzle both with oil, season, wrap garlic in foil and roast together at 180°C for 25 mins.
- 2Simmer oat milk with nooch, thyme, rosemary & bay leaf for 10 mins. Strain and cool.
- 3Squeeze roasted garlic into food processor, add cauliflower, blitz. Slowly add infused milk while blending until silky smooth.
- 4Boil linguine in salted water.
- 5Simmer sauce gently, season with salt, pepper & more nooch.
- 6Stir cooked pasta into sauce with a splash of pasta water. Top with chopped parsley and a grind of black pepper.
Ingredients
- 1 medium cauliflower
- 1 large bulb garlic
- 300 ml oat milk
- 2 tbsp nooch
- 4 sprigs thyme
- 2 sprigs rosemary
- 1 bay leaf
- 0 olive oil
- 0 salt
- 0 pepper
- 500 g linguine
- 15 g fresh parsley
Equipment
ovenfood processorpotstrainerbowl
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