Name: Creamy Garlic Cajun Cauliflower Pasta
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 3 servings
Ingredients: 1 head cauliflower (small, cut into florets (3 heaping cups)); 2 teaspoons oil; 2 tsp paprika ((I use 1 tsp sweet mild paprika and 1 tsp smoked hot paprika)); 0.25 tsp cayenne (or more); 0.5 tsp freshly ground black pepper; 0.5 tsp red pepper flakes (or use more smoked paprika); 0.5 tsp dried thyme; 1 tsp dried oregano; 1 tsp garlic powder; 0.25 tsp onion powder; 0.5 tsp salt ((0.25 to 0.5 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 soymilk, 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 roasted garlic ((or sauté another 3 cloves instead)); 0.5 tsp smoked paprika (0.5 to 1 tsp); 0.25 tsp dried thyme (0.25 tsp or more, + generous dashes of other herbs such as basil, sage, oregano); 2 tbsp nutritional yeast; 0.5 tsp salt (0.5 to 0.75 tsp or more); null to_garnish basil (chopped, or parsley); null to_garnish parsley (chopped, or basil); null to_garnish black pepper (or cayenne and lemon juice); null to_garnish cayenne (or black pepper and lemon juice); null to_garnish lemon juice (for garnish)

Creamy Garlic Cajun Cauliflower Pasta

This easy pasta dish comes together quickly for a delicious meal. Toss cauliflower florets in a homemade Cajun spice blend and bake until tender and flavorful. Serve over creamy, garlicky penne pasta for a weeknight dinner that is naturally vegan and can be made nut-free and gluten-free. This versatile recipe offers incredible flavor that everyone will enjoy.

Instructions

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1

Preheat the oven to 425 degrees F (220 C). Add the cauliflower (1 head) to a large bowl. Drizzle oil (2 teaspoons) and mix to coat.
2

In a small bowl, mix the paprika (2 tsp), cayenne (0.25 tsp), freshly ground black pepper (0.5 tsp), red pepper flakes (0.5 tsp), dried thyme (0.5 tsp), dried oregano (1 tsp), garlic powder (1 tsp), onion powder (0.25 tsp), and salt (0.5 tsp) (adjust to preference). Sprinkle over the cauliflower and toss to coat. (Use 1.5 tbsp or more of premade cajun blend if preferred).
3

Bake for 25 to 30 minutes.
4

Cook the penne (8 oz) according to package instructions, drain, and set aside.
5

Heat olive oil (2 tsp) in a skillet over medium-low heat. Add garlic (3 cloves) and cook for 3 to 4 minutes, or until golden, stirring occasionally.
6

Meanwhile, blend the unsweetened non dairy milk (2 cups), flour (1 tbsp), arrowroot starch (1 tbsp), roasted garlic (10 cloves), smoked paprika (0.5 tsp), dried thyme (0.25 tsp), nutritional yeast (2 tbsp), and salt (0.5 tsp) until smooth. Add to the pan. Increase heat to medium.
7

Bring the sauce to a boil, stirring occasionally. Taste and adjust [salt] and flavor. Simmer for another 2 minutes. You can add some cajun blend to the sauce for additional flavor. Fold in the [penne]. Take off heat, cover, and let sit for 2 minutes.
8

To serve, top the pasta with warm baked Cajun [cauliflower]. Garnish with [chopped basil] or [parsley], some [cayenne] or [black pepper], and [lemon juice].