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In recent years, the trend of plant-based diets has taken center stage in the culinary world, capturing the attention of health-conscious eaters and food enthusiasts alike. This surge in popularity can be attributed to a growing awareness of the numerous health benefits associated with plant-based eating, such as improved heart health, weight management, and enhanced energy levels. One dish that perfectly embodies this movement is Creamy Roasted Garlic Cauliflower Pasta. This recipe is not just a delicious meal; it is a celebration of flavors and textures that come together to create a comforting and satisfying dining experience.

Creamy Roasted Garlic Cauliflower Pasta

Discover the deliciousness of Creamy Roasted Garlic Cauliflower Pasta, a plant-based dish that combines the rich flavors of roasted cauliflower and sweet garlic in a creamy sauce. Perfect for weeknight dinners or gatherings, this recipe is packed with vitamins and antioxidants while offering a satisfying meal for everyone. Learn about the key ingredients, step-by-step instructions, and get ready to impress friends and family with this comforting delight. Embrace healthier eating without compromising on taste!
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Ingredients
  

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

1 whole bulb of garlic

2 tablespoons extra virgin olive oil, divided

Salt and freshly ground black pepper, to taste

12 oz pasta (penne or fusilli recommended)

1 cup vegetable broth or chicken broth

1 cup heavy cream or full-fat coconut milk for a dairy-free alternative

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan version)

1 teaspoon crushed red pepper flakes (optional for a spicy kick)

Fresh parsley, finely chopped for garnish

Instructions
 

Roast the Cauliflower and Garlic:

    - Preheat your oven to 400°F (200°C).

      - Arrange the cauliflower florets on a large baking sheet, ensuring they are in a single layer.

        - Carefully slice the top off the whole bulb of garlic to expose the individual cloves. Drizzle with a teaspoon of olive oil and wrap the garlic bulb in aluminum foil. Place it alongside the cauliflower on the baking sheet.

          - Lightly drizzle the remaining olive oil over the cauliflower and season with salt and pepper. Roast both the cauliflower and garlic in the oven for approximately 25-30 minutes, or until the cauliflower is golden brown and fork-tender.

            Cook the Pasta:

              - While the cauliflower and garlic are roasting, bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to the package instructions until it reaches al dente. Before draining, save about 1 cup of the pasta cooking water; then drain the pasta in a colander.

                Prepare the Creamy Sauce:

                  - Once the cauliflower and garlic are done roasting, transfer the cauliflower florets to a high-speed blender. Carefully squeeze the roasted garlic cloves out of their skins and add them to the blender.

                    - Pour in the vegetable or chicken broth, heavy cream (or coconut milk), and add the grated Parmesan cheese (or nutritional yeast) along with the optional crushed red pepper flakes. Blend everything together until you achieve a smooth, luscious sauce. Taste and adjust with salt and pepper as desired.

                      Combine Pasta and Sauce:

                        - In the pot you used to cook the pasta, combine the drained pasta with the creamy cauliflower sauce. If the sauce seems too thick, gradually stir in the reserved pasta water until you achieve your preferred consistency. Toss the pasta gently until it is evenly coated with the sauce.

                          Serve:

                            - Distribute the creamy pasta among serving plates. Top with a sprinkle of freshly chopped parsley and additional grated Parmesan cheese if you like. Serve hot and enjoy!

                              Prep Time, Total Time, Servings: 10 min | 50 min | 4 servings