Cauliflower carbonara recipe for a creamy, vegetarian delight

Ingredients for Cauliflower carbonara

• 1 large head cauliflower

• 75 ml extra-virgin olive oil

• 5 ml kosher salt, plus more

• 15 g coarsely ground black pepper, divided, plus more

• 1 garlic clove, minced

• 170 g streaky bacon, chopped

• 5 large egg yolks

• 60 g finely grated parmesan, plus more for serving

• 340 g orecchiette

• 15 g chopped parsley (from about ½ bunch)

How to make Cauliflower carbonara

1. Preheat the oven to 230°C (fan) or 240°C (conventional).  

2. Remove the outer leaves and core from the cauliflower.  

3. Cut the florets into 2 cm pieces.  

4. Transfer the florets to a rimmed baking tray.  

5. Add 60 ml of oil, 1 teaspoon of salt, and ½ teaspoon of pepper, then toss to combine.  

6. Roast the cauliflower, tossing once halfway through, until it is deeply charred in spots, about 30–35 minutes.  

7. Immediately grate the garlic over the hot cauliflower and toss to combine, allowing the residual heat to soften the garlic; set aside.  

8. Meanwhile, cook the bacon in a large frying pan over medium-low heat, stirring occasionally, until crisp, about 8–10 minutes.  

9. Transfer the bacon and 1 tablespoon of bacon fat to a large bowl.  

10. Add the egg yolks, 100 g of Parmesan, 2 teaspoons of pepper, and the remaining 30 ml of oil.  

11. Whisk together with a fork until combined; the mixture will be quite thick, which is fine.  

12. Add the cooked pasta and 125 ml of the cooking liquid to the bowl with the egg yolk mixture.  

13. Toss vigorously and continuously with a wooden spoon to create a creamy emulsified sauce that coats the pasta, adding more cooking liquid as needed.  

14. Keep tossing for at least 1 minute; this may require more effort than you expect!  

15. Taste and adjust the seasoning if necessary.  

16. Add the roasted cauliflower and parsley, then toss again to coat.  

17. Divide the pasta among serving bowls.  

18. Top with additional Parmesan and a few generous cranks of pepper.  

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.