Sauce 1 large russet potato, cut into 1-inch (2.5 cm) chunks 1 large carrot, cut into 1-inch (2.5 cm) chunks 2 1/2 cups (600 ml) vegetable broth 2/3 cup (40 g) nutritional yeast 2 tablespoons (30 ml) tamari 1/2 teaspoon onion powder 1/2 teaspoon garlic powder Salt
Cauliflower 1 head cauliflower, cored and cut into bite-size pieces Olive oil cooking spray, for the cauliflower 1 teaspoon garlic powder Salt 1/3 cup (80 ml) hot pepper sauce, preferably Frank's RedHot 4 tablespoons (56 g) vegan butter, melted 1 tablespoon (15 ml) apple cider vinegar 1 teaspoon paprika
Pasta 16 ounces (454 g) elbow macaroni, or other small pasta
To make the sauce: In a medium saucepan over medium-high heat, combine the potato, carrot, and vegetable broth. Bring to a boil and cook for 15 to 20 minutes, or until the vegetables are tender when pierced with a fork. Carefully transfer the mixture to a blender or food processor. Add the nutritional yeast, tamari, onion powder, and garlic powder and season with salt. Blend until smooth. Set aside.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
To make the cauliflower: Arrange the cauliflower in a single layer on the prepared sheet. Spray the cauliflower with cooking spray and sprinkle with the garlic powder and salt. Roast for 20 minutes or until softened. Transfer to a large bowl and add the hot sauce, butter, vinegar, and paprika. Stir well to coat. Return the cauliflower to the baking sheet (you may want to use a new sheet of parchment) and arrange it in a single layer. Bake for 10 minutes more.
To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain well and return it to the pot.
Stir in the sauce and place the pot over low heat. Cook for a few minutes to heat through.
Add the buffalo cauliflower and gently stir to combine. Serve hot.
Makes 4 to 6 servings
Pasta, Italian, Cauliflower, Buffalo, Spicy, Main Dish, Entrée
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