Empty My Fridge
Garlic Pasta with Cajun Cauliflower
Ingredients
- Cauliflower1 head
- Oil2 tsp
- Paprika2 tsp
- Cayenne pepper¼ tsp
- Black pepper · ground½ tsp
- Red pepper flakes or use more smoked paprika½ tsp
- Thyme · dried¾ tsp
- Oregano · dried1 tsp
- Garlic powder1 tsp
- Onion powder¼ tsp
- Salt½ tsp + ½–¾ tsp
- Penne8 oz
- Olive oil2 tsp
- Garlic · minced, roasted13 cloves
- Almond milk2 cups
- Flour1 tbsp
- Arrowroot1 tbsp
- Smoked paprika½ tsp
- Nutritional yeast2 tbsp
- Basil · chopped
Instructions
- Preheat the oven to 425°F (220°C). Put the cauliflower florets in a large bowl, drizzle with oil and toss until coated.
- Mix the Cajun spices in a small bowl, adding a bit more paprika if you use mild. Sprinkle over the cauliflower and toss to coat.
- Roast the cauliflower for 25 to 30 minutes.
- Cook the penne according to the package instructions, drain and set aside.
- Heat the oil in a skillet over medium-low heat. Add the minced garlic and cook for 3 to 4 minutes, stirring occasionally, until golden.
- Blend the remaining sauce ingredients, except the garnish, until smooth, then add to the pan and raise the heat to medium.
- Bring the sauce to a boil, stirring occasionally. Taste and carefully adjust salt and seasoning, then simmer for 2 more minutes. Stir in the pasta, remove from the heat, cover and rest for 2 minutes.
- Serve the pasta topped with the warm roasted cauliflower and garnish with chopped parsley or basil, a little cayenne or black pepper, and lemon juice.
Summarized from Vegan Richa's video. Watch it for the details.
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