Cauliflower Carbonara Sauce

This lip smacking Cauliflower Carbonara Sauce is naturally vegan and gluten free. A healthy homemade variant of a classic, super creamy, made from plant-based milk with a touch of kala namak and garlic. This dairy free indulgence is a must make for everyone.

I’m a pasta lover, no doubt about that. So when I get my pasta craving, I go for a big bowl with my Spicy Tahini Pasta Sauce or the Avocado Pesto Pasta Sauce.

Both are pretty easy to make and rich in flavor. A big part in my pasta arsenal.

You can be sure by now you’ll be craving pasta as well when this Cauliflower Carbonara Sauce hits your plate.

It’s extremely satisfying, addictive, fresh, super creamy, rich, flavorful, homemade, veggie packed with cauliflower, versatile, and made for all your pasta dreams.

What is carbonara

Regular carbonara isn’t dairy free or vegan. It is made with butter, heavy cream, eggs, and often with bacon. If you follow me a bit you know I did the magic before and made a vegan version with this Roasted Garlic Carbonara Sauce.

So it was only a matter of time to go back to this idea and to show you all my newest creation.

In the previous recipe, you’ve met a secret ingredient: kala namak. It is also known as black salt. Yes this magic ingredient creates an egg flavor so close to the real deal.

Which means no one would guess that this Cauliflower Carbonara Sauce is dairy free.

Besides an authentic egg flavor for this Cauliflower Carbonara Sauce, there are several black salt benefits: it’s a great alternative to sea salt, if you want to try something new, it’s high in potassium. That’s so good for your muscles after a workout to relax cramps.

If you want to take a bath, instead of chemical products you can try this salt.

Yup, it’s one fascinating little gem. Of course you might wonder where you can buy black salt: You can find it at most grocery and healthy stores, really. If you don’t have any luck, try online.

How to make Cauliflower Carbonara Sauce

You have three methods to make this Cauliflower Carbonara Sauce. They are all related to how to cook the cauliflower. First one, line a baking sheet with parchment paper and distribute your cauliflower florets. Add a bit oil (or leave it out for an oil-free version) and roast for around 15 minutes at 410°F.

The second option to try is just cooking your cauliflower florets in a casserole over stove top with water and a pinch of salt.

Lastly, you can also fry them. Heat a bit oil or vegan butter in a casserole and fry for around 10 minutes until lightly browned and golden.

Finally to make the sauce, add all ingredients like cashew or coconut milk, garlic powder, kala namak, nutritional yeast, and optional liquid smoke to the bowl of a blender.

Season with a pinch of pepper. Blend until smooth and creamy and warm in a casserole on the stove top to bring it just to a simmer.

Note: The sauce will thicken when simmering on the stove top. So if it looks a bit thin fresh from the blender, don’t worry.

But what to do if it absolutely doesn’t want to thicken? It might happen depending on the specific plant-based milk you use.

In that case, while the sauce is simmering, add 1 tsp tapioca or potato starch mixed with 2 tsp water to that sauce and let simmer again.

Enjoy the sauce not only over pasta. It works well over potatoes and rice, or as a pizza sauce, in casseroles. You can even simply dig in with some bread sticks. Possibilities are countless.

Note I don’t use any extra salt here, because the black salt is enough. So you really just need the pinch of pepper at the end.

As you can see, you can try this Cauliflower Carbonara Sauce with cashew or coconut milk.

Both versions are delicious. I would say it just depends what you already have on hand or in your pantry. Or simply what you prefer.

I also tried the recipe with almond and oat milk. That turned out good but I find the best results you get with cashew and coconut milk.

If you give this a try over pasta or something else, tag me on Instagram or Facebook.

Show me a picture with all your creations.

Cheers, Florian.