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Orecchiette with Cauliflower and Leek

Orecchiette with Cauliflower and Leek

Orecchiette with Cauliflower and Leek ingredients

cauliflower and leek

almond sauce in a blender

Orecchiette with Cauliflower and Leek single

Prep time
15 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Gluten, Olives


For the pasta

  • 8 oz orecchiette pasta

For the vegetables

  • 1 head cauliflower (washed and cut into bite size pieces)
  • 4 cloves garlic (chopped) (optional)
  • 1 leek (washed and cut into rings)
  • 2 tsps olive oil

For the garnish

  • 2 tbsps breadcrumbs (optional)
  • 1 tsp olive oil (optional)
  • 1 dash sea salt (optional)

For the sauce

  • ½ cup almond flour (toasted)
  • 1 cup almond milk
  • 1 dash chili powder (optional)
  • 1 tsp garlic powder
  • 1 tbsp italian herb mix
  • ¼ cup nutritional yeast
  • 1 tsp sea salt
  • 1 cup white beans (rinsed)


  1. Preheat oven to 375F (190 C).
  2. In a bowl toss cauliflower bites and leek with olive oil and scatter on a baking tray covered with baking paper, bake for about 30 minutes, toss around a couple of times during the baking process.
  3. cook the pasta according to the instructions on the package and keep the pasta water.
  4. In a blender combine the sauce ingredients and add a bit of the pasta water until you read the desired creaminess.
  5. In a pot combine the sauce with the roasted vegetables and until everything is heated up properly.
  6. For the garnish, mix the ingredients and toast them until golden brown in a skillet and set aside.
  7. Combine the pasta with the sauce and vegetables and sprinkle with the garnish, enjoy!

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