Ingredients
Directions
Preheat oven to 400°F and line a baking sheet with parchment paper.
Spread the cauliflower into a single layer and bake until golden and tender, about 30 minutes.
Meanwhile, prepare the Vegan Ranch Dressing: In a small bowl, whisk together the non-dairy milk and apple cider vinegar. Set aside for 5 minutes to let it curdle. Add the remaining ingredients and stir to combine. Taste and adjust seasonings.
Prepare pasta according to package directions. Drain, rinse, and return to pot. Set aside.
Line a skillet with a thin layer of water and sauté the carrots and celery for 3 minutes.
Pour in the hot sauce and stir to coat.
Continue to cook until the sauce thickens and vegetables are fork tender.
Transfer the carrots and celery to the pot with the pasta.
Add the roasted cauliflower and Vegan Ranch Dressing and toss until evenly coated.
Divide equally among 4 bowls and serve.
Chef's Notes
Prep
Make ahead, but store the dressing separately. Toss with dressing before serving.
Oven-Free Cooking
To cut down on cooking time, you can also steam the cauliflower.
Ingredients
Directions
Preheat oven to 400°F and line a baking sheet with parchment paper.
Spread the cauliflower into a single layer and bake until golden and tender, about 30 minutes.
Meanwhile, prepare the Vegan Ranch Dressing: In a small bowl, whisk together the non-dairy milk and apple cider vinegar. Set aside for 5 minutes to let it curdle. Add the remaining ingredients and stir to combine. Taste and adjust seasonings.
Prepare pasta according to package directions. Drain, rinse, and return to pot. Set aside.
Line a skillet with a thin layer of water and sauté the carrots and celery for 3 minutes.
Pour in the hot sauce and stir to coat.
Continue to cook until the sauce thickens and vegetables are fork tender.
Transfer the carrots and celery to the pot with the pasta.
Add the roasted cauliflower and Vegan Ranch Dressing and toss until evenly coated.
Divide equally among 4 bowls and serve.
