Ingredients:
Cajun cauliflower:
1 small head of cauliflower cut into florets
2 tsps olive oil
Cajun Spice Blend:
2 tsp smoked paprika
1/4 tsp cayenne
1/2 tsp freshly ground black pepper
1/2 tsp red pepper flakes
1/2 tsp dried thyme
1 tsp dried oregano
1 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt
Garlic Sauce Pasta:
8 oz penne
2 tsp olive oil divided
3 cloves garlic minced
2 cups unsweetened almond milk
1 tbsp flour
1 tbsp cornstarch
10 cloves of roasted garlic
1 tsp smoked paprika
1/4 tsp thyme
1/4 tsp oregano
1/4 tsp basil
2 tbsp nutritional yeast
salt & pepper to taste
chopped parsley for garnish
juice of 1/2 lemon
Instructions:
Cajun Cauliflower:
Preheat the oven to 425 degrees F. Add the Cauliflower florets to a large bowl. Drizzle oil and mix using a spatula or rub it in using hands.
In a small bowl, mix the ingredients under cajun spice blend. Sprinkle all over the cauliflower florets and toss to coat. Bake for 25 to 30 mins.
Roast Garlic: On the same pan as the cauliflower make a little bowl out of aluminum foil and place peeled garlic cloves with a drizzle of olive oil and salt and pepper. Bake 10-15 mins.
Garlic Pasta: Make the pasta according to instructions on the package, drain and set aside. Heat oil in a skillet over medium low heat. Add minced garlic and cook for 3 to 4 minutes, or until golden, stirring occasionally.
Meanwhile blend the rest of the ingredients in a blender until smooth. Add to the pan. Increase heat to medium. Bring the sauce to a boil stirring occasionally. Taste and adjust salt and add any additional spice if needed.
Simmer for another 2 minutes. Cover and let sit for 2 mins then add pasta. Plate pasta then top with cauliflower chopped parsley, and give a good squeeze of lemon over the whole dish.
