Vegan Garlic Pasta with Roasted Cajun Cauliflower
Ingredients
- 1 small head of cauliflower cut into florets (3 heaping cups)
- 2 teaspoons oil
- 2 tsp paprika (1 tsp sweet mild and 1 tsp smoked hot)
- 1/4 tsp or more cayenne
- 1/2 tsp freshly ground black pepper
- 1/2 tsp red pepper flakes or use more smoked paprika
- 1/2 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp salt (1/4 to 1/2 tsp to preference)
- 8 oz penne (gluten-free if needed)
- 2 tsp olive oil divided
- 3 cloves garlic minced
- 2 cups unsweetened non-dairy milk such as almond milk or soy milk or use cashew milk for creamier
- 1 tbsp flour or use rice flour to make gluten-free
- 1 tbsp arrowroot starch or cornstarch
- 10 cloves of roasted garlic
- 1/2 tsp to 1 tsp smoked paprika
- 1/4 tsp or more dried thyme + generous dashes of other herbs such as basil, sage, oregano
- 2 tbsp nutritional yeast
- 1/2 to 3/4 tsp or more salt
- chopped basil or parsley for garnish
- black pepper or cayenne and lemon juice for garnish
Preparation
Preheat oven to 425°F for roasting vegetables and garlic
Roast garlic cloves wrapped in foil until soft, about 30 minutes
Mix Cajun blend spices together in a bowl
Toss cauliflower florets with oil and Cajun blend, spread on a baking sheet, and roast until tender and browned, about 25-30 minutes
Cook penne pasta according to package instructions until al dente
In a saucepan, heat part of the olive oil over medium heat, sauté minced garlic until fragrant, about 1 minute
Add flour and arrowroot starch to the saucepan, cook for 1-2 minutes to form a roux
Gradually whisk in non-dairy milk, then add roasted garlic, smoked paprika, dried thyme, nutritional yeast, salt, and other herbs; simmer until sauce thickens, about 5-10 minutes
Combine cooked pasta with the garlic sauce in the saucepan
Add roasted Cajun cauliflower to the pasta mixture and stir well to combine
Garnish with chopped basil or parsley, black pepper, cayenne, and a squeeze of lemon juice before serving
