Creamy Garlic, Thyme, and Roasted Cauliflower Pasta

• Vegan

• Produce

  • 1 medium head Cauliflower
  • 7 cloves Garlic
  • 1 Thyme, fresh
  • 1 tsp Thyme, fresh

• Refrigerated

  • 1 cup Almond or soy milk, unsweetened

• Pasta & Grains

  • 10 oz Pasta

• Baking & Spices

  • 3 tbsp Flour
  • 1 sprinkle Salt and pepper
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin
  • 1 tbsp Olive oil

Found on pumpkinandpeanutbutter.com

Ingredients

• 1 medium head cauliflower, chopped into florets
• 1 tablespoon extra virgin olive oil
• sprinkle of salt and pepper
• 10oz pasta of choice (use gluten free if needed)
• fresh thyme, for garnish
• 1 tablespoon olive oil
• 7 cloves garlic, minced
• 3 tablespoons flour of choice (I used whole wheat, but use gluten free if needed)
• 1 - 1 1/2 cup unsweetened almond or soy milk
• 1 teaspoon fresh thyme, chopped
• salt and pepper, as desired

Directions

• Preheat the oven to 400 degrees F. Chop cauliflower into bite-sized florets, toss then in 1 tbsp of olive oil, salt, and pepper, and spread across a baking sheet. Bake for 30 minutes, tossing once or twice throughout.
• In the meantime, boil water in a large pot. Add in pasta of choice and cook according to directions. Drain and set aside.
• To make your creamy garlic sauce, start by drizzling 1 tbsp of olive oil in a medium sized skillet over medium heat. Add in minced garlic and sauté for 1-2 minutes, until fragrant. Add in 3 tbsp of flour and mix until coated. Slowly pour in the milk a little bit at a time, whisking as you pour. I used a little over 1 cup of milk in my sauce, but use more if you want a thinner consistency. Add in a hefty pinch of salt and pepper, thyme, and simmer for 3-4 minutes, or until sauce has reached the desired consistency.
• Drain your pasta, top it with the sauce and cauliflower, and stir to coat. Top with a little more freshly chopped thyme and dig in!