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In the realm of comforting meals, few dishes strike a balance between indulgence and health quite like Creamy Roasted Garlic Cauliflower Pasta. This delightful dish presents a unique opportunity to enjoy the rich, creamy texture of pasta while incorporating wholesome ingredients that elevate its nutritional profile. Perfect for weeknight dinners or special occasions, this recipe caters to both vegetarians and vegans, making it a versatile choice for all palates. With its rich flavor and satisfying creaminess, it’s a dish that invites everyone to the table.

Creamy Roasted Garlic Cauliflower Pasta

Discover the delightful balance of comfort and health with Creamy Roasted Garlic Cauliflower Pasta. This recipe features roasted garlic and cauliflower, creating a rich, creamy sauce that's perfect for vegetarians and vegans. Packed with vitamins and low in carbs, this dish is a nutritious alternative to traditional pasta. Enjoy its unforgettable flavors for weeknight dinners or special occasions. Indulge in a comforting meal that feels guilt-free and satisfying!
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Ingredients
  

1 medium head of cauliflower, cut into florets

1 tablespoon olive oil

Salt and pepper, to taste

6 cloves garlic, whole and unpeeled

8 oz (225 g) pasta of choice (fettuccine or penne work well)

1 cup vegetable broth

1 cup heavy cream or coconut milk for a vegan option

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

½ teaspoon red pepper flakes (optional)

2 tablespoons fresh parsley, chopped (for garnish)

Zest of 1 lemon

Juice of ½ lemon

Instructions
 

Roast the Cauliflower and Garlic: Preheat your oven to 400°F (200°C). On a baking sheet, toss the cauliflower florets with olive oil, salt, and pepper. Arrange the whole garlic cloves among the florets. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and slightly caramelized. Remove from the oven and let cool slightly.

    Cook the Pasta: In a large pot, bring salted water to a boil and add the pasta. Cook according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta and set aside.

      Blend the Sauce: In a blender, combine the roasted cauliflower and garlic (squeezed out of their skins), vegetable broth, heavy cream (or coconut milk), Parmesan cheese (or nutritional yeast), red pepper flakes, lemon zest, and lemon juice. Blend until smooth and creamy. If the sauce is too thick, add a little reserved pasta water to achieve your desired consistency.

        Combine: In the pot used to cook the pasta, combine the cooked pasta with the creamy sauce. Toss until every piece of pasta is well coated. Adjust seasoning with more salt and pepper, if needed.

          Serve: Dish out the creamy roasted garlic cauliflower pasta onto plates. Garnish with freshly chopped parsley and an extra squeeze of lemon juice, if desired. Enjoy hot!

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