• Payton Pinsky

Cajun Cauliflower with Garlic Pasta | Plant Based Dinner

If you like your dishes with a little spice and a lot of flavor, than keep on reading!! The creamy garlic sauce for the pasta is easily one of the best vegan cream sauces I have made. Paired with the light crunch and spice from the cauliflower, this dish will leave you wanting seconds. Let's get cooking!

Ingredients: 1/2 Head Cauliflower (about 3 cups)

Box of Penne Pasta (I used whole wheat)

5 Tbs Garlic , minced

2 Cups Unsweetened Non-Dairy Milk

1 Tbs Flour

1 Tbs Cornstarch

2 Tbs Nutritional Yeast

Olive Oil

Cajun Seasoning

1/2 Tsp Paprika

1/4 Tsp Thyme

1/4 Tsp Oregano

1/4 Tsp Basil



Lemon Juice

  1. Preheat oven to 425 degrees. Chop cauliflower into florets and add to a bowl. Drizzle with oil and sprinkle with enough Cajun seasoning to coat all the pieces. Mix well and bake for 25-30 minutes, until they begin to crisp.

  2. While cauliflower is baking, cook pasta according to package.

  3. Heat olive oil in a large skillet over medium-low heat. Add minced garlic and cook for 3 to 4 minutes, stirring occasionally.

  4. Meanwhile, blend the rest of the ingredients (except lemon juice, salt, and peper) until smooth. Add to the pan. Increase heat to medium. Bring to a boil, stirring occasionally.

  5. Taste and adjust seasonings as needed. Add in salt, pepper, and lemon juice.

  6. Fold in the pasta. Remove from heat and cover for 2 minutes. Top with cauliflower and fresh parsley (if you'd like). Enjoy!

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