Go Back
Creamy Roasted Garlic Cauliflower Pasta is an exquisite dish that combines the rich flavors of roasted garlic and cauliflower with the comforting texture of pasta. This recipe not only celebrates the versatility of vegetables but also caters to various dietary preferences, offering a vegan option. Whether you are a busy professional looking for a quick weeknight dinner or a dedicated foodie wanting to impress guests, this creamy pasta dish is sure to please. Its unique blend of ingredients creates a flavor profile that is both indulgent and health-conscious, making it a perfect choice for any occasion.

Creamy Roasted Garlic Cauliflower Pasta

Discover the creamy perfection of Roasted Garlic Cauliflower Pasta, a versatile dish that blends the savory richness of roasted garlic and cauliflower with comforting pasta. This recipe caters to various dietary needs, including vegan options, making it ideal for quick weeknight dinners or impressing guests. Experience the delightful flavors and health benefits of cauliflower as you create a simple, nutritious meal that everyone will love. Follow our easy step-by-step guide to whip up this restaurant-quality pasta dish at home.
Print Recipe Pin Recipe

Ingredients
  

1 medium head of cauliflower, chopped into florets

1 bulb of garlic, cloves separated and peeled

3 tablespoons olive oil

Salt and freshly ground black pepper, to taste

12 oz pasta of your choice (linguine or penne works well)

1 cup vegetable broth

1 cup heavy cream (or coconut cream for a vegan option)

1 teaspoon nutritional yeast (optional, for added flavor)

Juice of 1 lemon

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (optional, for serving)

Instructions
 

Roast the Vegetables: Preheat the oven to 400°F (200°C). On a large baking sheet, toss the cauliflower florets and garlic cloves with 2 tablespoons of olive oil, salt, and pepper. Spread them out in a single layer. Roast in the preheated oven for about 25-30 minutes, or until the cauliflower is tender and golden brown, stirring halfway through.

    Cook the Pasta: While the vegetables are roasting, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking