Discover a unique fusion of creamy garlic pasta with the bold, spicy flavors of Cajun-seasoned roasted cauliflower. This comforting and indulgent vegan recipe pairs a velvety garlic sauce with perfectly seasoned cauliflower, delivering a satisfying and flavorful meal. It’s easy to prepare, packed with wholesome ingredients, and ideal for a cozy dinner.
Ingredients
Cajun Roasted Cauliflower:
- 1 small head of cauliflower, cut into florets (about 3 heaping cups)
- 2 teaspoons oil
Cajun Spice Blend:
- 2 teaspoons paprika (1 tsp sweet mild paprika, 1 tsp smoked hot paprika)
- 1/4 teaspoon cayenne pepper (adjust to preference)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes (or substitute with smoked paprika)
- 1/2 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt (adjust to taste)
Garlic Sauce Pasta:
- 8 oz penne pasta (use gluten-free if necessary)
- 2 teaspoons olive oil, divided
- 3 cloves garlic, minced
- 2 cups unsweetened non-dairy milk (almond, soy, or cashew milk for extra creaminess)
- 1 tablespoon all-purpose flour (or rice flour for gluten-free)
- 1 tablespoon arrowroot starch or cornstarch
- 10 cloves roasted garlic (or sauté an extra 3 cloves instead)
- 1/2 teaspoon to 1 teaspoon smoked paprika
- 1/4 teaspoon dried thyme (plus additional herbs like basil, sage, or oregano)
- 2 tablespoons nutritional yeast
- 1/2 to 3/4 teaspoon salt (adjust to taste)
- Chopped fresh basil or parsley (for garnishing)
- Black pepper, cayenne pepper, and lemon juice (for garnish)
Instructions
Prepare the Cajun Cauliflower:
- Preheat your oven to 400°F (200°C). Cover a baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets with oil and the prepared Cajun spice blend until evenly coated.
- Spread the cauliflower in a single layer on the baking sheet and roast for 25-30 minutes, turning halfway, until crispy and golden brown.
Cook the Pasta:
- While the cauliflower is roasting, cook the penne pasta according to package instructions.
- Drain and set aside.
Prepare the Garlic Sauce:
- In a large pan, heat 1 teaspoon of olive oil over medium heat.
- Incorporate the minced garlic and sauté until it becomes aromatic, roughly 1 to 2 minutes.
- In a small bowl, whisk together the non-dairy milk, flour, and arrowroot starch.
- Transfer this mixture into the pan containing the garlic.
- Stir in the roasted garlic, smoked paprika, thyme, nutritional yeast, and salt. Simmer the sauce over medium heat, stirring continuously until it thickens, about 5-7 minutes.
- Adjust seasoning to taste with more salt, herbs, or spices as needed.
Combine the Pasta and Sauce:
- Add the cooked pasta to the sauce and gently toss until the pasta is fully coated in the creamy garlic sauce.
Serve:
- Divide the pasta into bowls and top each serving with the roasted Cajun cauliflower.
- Garnish with fresh basil or parsley, black pepper, cayenne, and a squeeze of lemon juice.
Enjoy:
- Serve immediately and enjoy the creamy, garlicky goodness with a hint of spice from the Cajun cauliflower.
Conclusion
This dish offers a delightful balance of spicy roasted cauliflower and creamy garlic pasta, all while being 100% plant-based. With simple ingredients, it’s a wholesome meal that’s sure to satisfy your taste buds.
Creamy Vegan Garlic Pasta with Cajun Roasted Cauliflower
This vegan pasta dish combines creamy garlic saucewith Cajun-seasoned roasted cauliflower for a flavorful and satisfying meal.It's quick to prepare, dairy-free, and perfect for a cozy dinner.
Ingredients
Cajun Roasted Cauliflower:
- 1 small head of cauliflower cut into florets (about 3 heaping cups)
- 2 teaspoons oil
Cajun Spice Blend:
- 2 teaspoons paprika 1 tsp sweet mild paprika, 1 tsp smoked hot paprika
- 1/4 teaspoon cayenne pepper adjust to preference
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes or substitute with smoked paprika
- 1/2 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt adjust to taste
Garlic Sauce Pasta:
- 8 oz penne pasta use gluten-free if necessary
- 2 teaspoons olive oil divided
- 3 cloves garlic minced
- 2 cups unsweetened non-dairy milk almond, soy, or cashew milk for extra creaminess
- 1 tablespoon all-purpose flour or rice flour for gluten-free
- 1 tablespoon arrowroot starch or cornstarch
- 10 cloves roasted garlic or sauté an extra 3 cloves instead
- 1/2 teaspoon to 1 teaspoon smoked paprika
- 1/4 teaspoon dried thyme plus additional herbs like basil, sage, or oregano
- 2 tablespoons nutritional yeast
- 1/2 to 3/4 teaspoon salt adjust to taste
- Chopped fresh basil or parsley for garnishing
- Black pepper cayenne pepper, and lemon juice (for garnish)
Instructions
Prepare the Cajun Cauliflower:
- Preheat your oven to 400°F (200°C). Cover a baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets with oil and the prepared Cajun spice blend until evenly coated.
- Spread the cauliflower in a single layer on the baking sheet and roast for 25-30 minutes, turning halfway, until crispy and golden brown.
Cook the Pasta:
- While the cauliflower is roasting, cook the penne pasta according to package instructions.
- Drain and set aside.
Prepare the Garlic Sauce:
- In a large pan, heat 1 teaspoon of olive oil over medium heat.
- Incorporate the minced garlic and sauté until it becomes aromatic, roughly 1 to 2 minutes.
- In a small bowl, whisk together the non-dairy milk, flour, and arrowroot starch.
- Transfer this mixture into the pan containing the garlic.
- Stir in the roasted garlic, smoked paprika, thyme, nutritional yeast, and salt. Simmer the sauce over medium heat, stirring continuously until it thickens, about 5-7 minutes.
- Adjust seasoning to taste with more salt, herbs, or spices as needed.
Combine the Pasta and Sauce:
- Add the cooked pasta to the sauce and gently toss until the pasta is fully coated in the creamy garlic sauce.
Serve:
- Divide the pasta into bowls and top each serving with the roasted Cajun cauliflower.
- Garnish with fresh basil or parsley, black pepper, cayenne, and a squeeze of lemon juice.
Enjoy:
- Serve immediately and enjoy the creamy, garlicky goodness with a hint of spice from the Cajun cauliflower.