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In recent years, the culinary landscape has seen a remarkable shift toward plant-based meals, as more people seek out healthier and sustainable dining options. As the movement gains momentum, recipes that celebrate the natural flavors and textures of vegetables have become increasingly popular. One dish that encapsulates this trend is Creamy Roasted Garlic Cauliflower Pasta—a delightful combination of creamy goodness and wholesome ingredients that is sure to satisfy both plant-based enthusiasts and traditional pasta lovers alike.

Creamy Roasted Garlic Cauliflower Pasta

Discover a delicious twist on your favorite pasta with this Creamy Roasted Garlic Cauliflower Pasta recipe. This plant-based dish offers a creamy texture and rich flavors, all while being vegan, vegetarian, and gluten-free friendly. Made with nutritious cauliflower and garlic, it not only tastes fantastic but also provides health benefits. Easy to prepare, it’s a perfect meal for any occasion. Get ready to indulge in comfort food that’s both tasty and nourishing!
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Ingredients
  

1 medium head of cauliflower, cut into bite-sized florets

1 tablespoon olive oil

Salt and freshly ground black pepper, to taste

6 cloves garlic, left whole and unpeeled

8 oz (225 g) of your favorite pasta (fettuccine or penne work wonderfully)

1 cup vegetable broth

1 cup heavy cream or coconut milk (for a dairy-free option)

¾ cup grated Parmesan cheese (or nutritional yeast for a vegan alternative)

½ teaspoon red pepper flakes (optional, for a hint of heat)

2 tablespoons fresh parsley, finely chopped (for garnish)

Zest of 1 lemon

Juice of ½ lemon

Instructions
 

Roast the Cauliflower and Garlic: Begin by preheating your oven to 400°F (200°C). On a large baking sheet, toss the cauliflower florets with olive oil, salt, and black pepper until evenly coated. Spread the florets out in a single layer and nestle the whole garlic cloves among them. Roast in the preheated oven for 25-30 minutes or until the cauliflower is tender and has developed a golden-brown caramelization. Once done, remove from the oven and allow to cool for a few minutes.

    Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente. Before draining, reserve about 1 cup of the pasta cooking water. Drain the pasta and set aside.

      Blend the Sauce: In a high-speed blender, combine the roasted cauliflower and garlic (carefully squeeze the softened garlic out of their skins), vegetable broth, heavy cream (or coconut milk), grated Parmesan cheese (or nutritional yeast), red pepper flakes (if using), lemon zest, and lemon juice. Blend until you achieve a velvety smooth and creamy consistency. If the sauce appears too thick, gradually add some reserved pasta water until you reach your desired texture.

        Combine: Return to the pot used to cook the pasta. Add the cooked pasta to the creamy sauce, tossing gently to ensure each piece of pasta is thoroughly coated. Taste and adjust the seasoning with additional salt and black pepper if necessary.

          Serve: Plate the creamy roasted garlic cauliflower pasta, allowing the rich sauce to envelop each serving. Garnish with a generous sprinkle of freshly chopped parsley and a squeeze of lemon juice for an extra burst of freshness, if desired. Serve hot and enjoy!

            Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4