Vegan Garlic Pasta with Roasted Cajun Cauliflower #vegetarian #pasta

This Easy Pasta meets up rapidly and makes an astonishing feast. Hurl the Cauliflower in Cajun flavor mix and place it in the stove to heat. Heat up the pasta, stew the sauce to thicken and overlay in the pasta. Set up everything together, embellish with parsley or basil. Great!

This dish came about when I recollected a few companions had suggested a dish with Cajun chikin over Creamy pasta (route back when). It was a well known dish at a neighboring eatery. For a vegetarian rendition of that dish, I made this smooth garlicky pasta sauce with cooked and minced garlic, which makes an incredible pasta independent from anyone else or can be utilized as a garlic macintosh and cheddar sauce. The Cajun zest mix is enchantment. Rub it everywhere throughout the cauliflower, heat and do whatever it takes not to eat the whole making a difference.

The heated Cajun Cauliflower is stunning! Make only that and serve it with a cooling plunge as a starter or canapé. The garlic sauce is simple and gooey. Add elbows to it and make into a macintosh prepare, secured with breadcrumbs blended with smoked paprika or a portion of the cajun mix. So much Flavor!

Also try our recipe Spicy Cauliflower Power Bowl

Vegan Garlic Pasta with Roasted Cajun Cauliflower. Cauliflower is tossed in homemade cajun spice blend and baked, then served over easy creamy Garlic sauce Penne Pasta.

Ingredients
Cajun cauliflower:

• 1 small head of cauliflower cut into florets 3 heaping cups
• 2 teaspoons oil

Cajun Blend:

• 2 tsp paprika (I use 1 tsp sweet mild paprika and 1 tsp smoked hot paprika)
• 1/4 tsp (0.25 tsp) or more cayenne
• 1/2 tsp (0.5 tsp) freshly ground black pepper
• 1/2 tsp (0.5 tsp) red pepper flakes or use more smoked paprika
• 1/2 tsp (0.5 tsp) dried thyme
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/4 tsp (0.25 tsp) onion powder
• 1/2 tsp (0.5 tsp) salt ( 1/4 to 1/2 tsp to preference)

Garlic Sauce Pasta:

• 8 oz penne glutenfree if needed
• 2 tsp olive oil divided
• 3 cloves garlic minced
• 2 cups (473.18 ml) unsweetened non dairy milk such as almond milk or soymilk or use cashew milk for creamier
• 1 tbsp flour or use rice flour to make gluten-free
• 1 tbsp arrowroot starch or cornstarch
• 10 cloves of roasted garlic
• 1/2 tsp (0.5 tsp) to 1 tsp smoked paprika
• 1/4 tsp (0.25 tsp) or more dried thyme ,+ generous dashes of other herbs such as basil, sage, oregano
• 2 tbsp nutritional yeast
• 1/2 to 3/4 tsp (0.5 tsp) or more salt
• chopped basil or parsley for garnish
• black pepper or cayenne and lemon juice for garnish

Instructions
Cajun Cauliflower:

1. Preheat the oven to 425 degrees F. Add the Cauliflower florets to a large bowl. Drizzle oil and mix using a spatula or rub it in using hands.
2. In a small bowl, mix the ingredients under cajun spice blend. Add a bit more paprika if using mild. Sprinkle all over the cauliflower florets and toss to coat. (use 1.5 tbsp or more of premade cajun blend).
3. Bake for 25 to 30 mins.

Garlic Pasta:

1. Make the pasta according to instructions on the package, drain and set aside.
2. Heat oil in a skillet over medium low heat. Add minced garlic and cook for 3 to 4 minutes, or until golden, stirring occasionally.
3. Meanwhile blend the rest of the ingredients (except garnish) until smooth. Add to the pan. Increase heat to medium.
4. Bring the sauce to a boil stirring occasionally. Taste and adjust salt and flavor carefully. Simmer for another 2 minutes. You can add in some cajun blend to the sauce as well for additional flavor. Fold in the pasta. Take off heat, cover and let sit for 2 minutes.
5. To serve, add warm baked Cajun Cauliflower on top. Garnish with chopped parsley or basil, some cayenne/pepper and lemon juice.

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