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
1/2 Tsp Paprika
1/4 Tsp Thyme
1/4 Tsp Oregano
1/4 Tsp Basil
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.
While cauliflower is baking, cook pasta according to package.
Heat olive oil in a large skillet over medium-low heat. Add minced garlic and cook for 3 to 4 minutes, stirring occasionally.
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.
Taste and adjust seasonings as needed. Add in salt, pepper, and lemon juice.
Fold in the pasta. Remove from heat and cover for 2 minutes. Top with cauliflower and fresh parsley (if you'd like). Enjoy!