Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins
Ingredients
1head cauliflower (cut into florets)
12ozlegume pasta (dried)
4carrots (sliced)
4stalks organic celery (sliced)
½cuphot sauce (e.g. Frank’s hot sauce)
Vegan Ranch Dressing
¼cupplant-based milk (plain, unsweetened)
1tspapple cider vinegar
½cuphummus (plain)
1tspdill (dried)
1dashonion powder
1dashgarlic powder
Directions
1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Spread the cauliflower into a single layer and bake until golden and tender, about 30 minutes.
3
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.
4
Prepare pasta according to package directions. Drain, rinse, and return to pot. Set aside.
5
Line a skillet with a thin layer of water and sauté the carrots and celery for 3 minutes.
6
Pour in the hot sauce and stir to coat.
7
Continue to cook until the sauce thickens and vegetables are fork tender.
8
Transfer the carrots and celery to the pot with the pasta.
9
Add the roasted cauliflower and Vegan Ranch Dressing and toss until evenly coated.
10
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
1head cauliflower (cut into florets)
12ozlegume pasta (dried)
4carrots (sliced)
4stalks organic celery (sliced)
½cuphot sauce (e.g. Frank’s hot sauce)
Vegan Ranch Dressing
¼cupplant-based milk (plain, unsweetened)
1tspapple cider vinegar
½cuphummus (plain)
1tspdill (dried)
1dashonion powder
1dashgarlic powder
Directions
1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Spread the cauliflower into a single layer and bake until golden and tender, about 30 minutes.
3
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.
4
Prepare pasta according to package directions. Drain, rinse, and return to pot. Set aside.
5
Line a skillet with a thin layer of water and sauté the carrots and celery for 3 minutes.
6
Pour in the hot sauce and stir to coat.
7
Continue to cook until the sauce thickens and vegetables are fork tender.
8
Transfer the carrots and celery to the pot with the pasta.
9
Add the roasted cauliflower and Vegan Ranch Dressing and toss until evenly coated.
