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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. Vegan Garlic Pasta Recipe. Can be Nut-free gluten-free. Jump to Recipe
This Easy Pasta comes together quickly and makes an amazing meal. Toss the Cauliflower in Cajun spice blend and put it in the oven to bake. Boil the pasta, simmer the sauce to thicken and fold in the pasta. Put it all together, garnish with parsley or basil. Perfect!
This dish came about when I remembered some friends had recommended a dish with Cajun chikin over Creamy pasta (way back when). It was a popular dish at a neighboring restaurant. For a vegan version of that dish, I made this creamy garlicky pasta sauce with roasted and minced garlic, which makes a great pasta by itself or can be used as a garlic mac and cheese sauce. The Cajun spice blend is magic. Rub it all over the cauliflower, bake and try not to eat the entire helping.
The baked Cajun Cauliflower is amazing! Make just that and serve it with a cooling dip as a starter or appetizer. The garlic sauce is easy and cheesy. Add elbows to it and make into a mac bake, covered with breadcrumbs mixed with smoked paprika or some of the cajun blend. So much Flavor!
Video:
There is a good amount of Paprika in the spice blend. Paprika when the heat not labelled can be mild or hot, so use the spice accordingly. You can always add in more of the paprika or cayenne for heat later. This pasta is best served hot as the cauliflower is crisp right after baking but will soften once it cools completely. Add some breadcrumbs for crispier cauliflower.
If you use other veggies or double the recipe, also double the spice mix to adjust. Use cashew milk for creamiest result. To make nut-free, use soy-milk or use my potato carrot cheese sauce with the spices+herbs. To make this oil free, use aquafaba instead of oil to bake the cauliflower.
Don’t have roasted garlic, just use more garlic when saute-ing, atleast 6 total cloves.
More Pastas from the blog
- Cauliflower Parmesan Pasta Bake – sliced cauliflower, baked then dressed in vegan mozz and baked over pasta
- Pumpkin Sage Pasta with pumpkin cream sauce and crisp Sage
- Black pepper Mac and Cheese with Potato Carrot Cheese Sauce
- Chickpea Chorizo, Quinoa shells in tomato sauce. GF
- Zesty Pesto Pasta with chard and zucchini
If you make this recipe, do let me know in the comments and rate the recipe. Tag me on Instagram. For video recipes, head on over to my Youtube Channel.
Tips to make this Recipe work for you:
- Watch the heat. Smoked paprika can be really hot depending on brand, use less or use sweet paprika and reduce cayenne and pepper for heat in the Cajun Blend.
- The sauce is a mild flavored sauce to balance the cajun blend. For additional flavor in the sauce, add some cajun blend, add some more herbs, add a tsp of miso. The right amount of salt int he sauce will also be helpful to bring out the overall flavors. Adjust to preference.
- For creamier dish, reduce the pasta amount or double the sauce. You can also use vegan alfredo with the pasta
- Watch the salt. Premade cajun blend can already have salt. Adjust accordingly.
Vegan Garlic Pasta with Roasted Cajun Cauliflower
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 or more cayenne
- 1/2 tsp freshly ground black pepper
- 1/2 tsp red pepper flakes or use more smoked paprika
- 1/2 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 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 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, (or saute another 3 cloves instead)
- 1/2 tsp to 1 tsp smoked paprika
- 1/4 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 or more salt
- chopped basil or parsley for garnish
- black pepper or cayenne and lemon juice for garnish
Instructions
Cajun Cauliflower:
- 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.
- 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).
- Bake for 25 to 30 mins.
Garlic Pasta:
- Make the pasta according to instructions on the package, drain and set aside.
- Heat oil in a skillet over medium low heat. Add minced garlic and cook for 3 to 4 minutes, or until golden, stirring occasionally.
- Meanwhile blend the rest of the ingredients (except garnish) until smooth. Add to the pan. Increase heat to medium.
- 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.
- To serve, add warm baked Cajun Cauliflower on top. Garnish with chopped parsley or basil, some cayenne/pepper and lemon juice.
Video
Notes
Use other hearty vegetables. Make a double or triple of the Cajun spice blend and use as much or as less depending on the amount of vegetables and your preference. For Saucier pasta, double the sauce or make 1.5 times with 3 cups non dairy milk. For more flavor in cream sauce: Add more herbs, Add 1 tsp miso. See tips above. Oil-free: Water saute the garlic for the pasta sauce and continue.
Use aquafaba or flax egg for the cauliflower. Lightly dab aquafaba all over the florets, then toss florets in the spice blend. Nutrition values are approximate for 1 Serving of 3.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow, tried this tonight and it was super yummy!! That cauliflower is absolutely delicious 😋. I never thought cauliflower could taste that good haha. It went so well with the creamy dreamy pasta. I added some baby spinach after it was done and it just wilted a little with the steam but still had a crunch to it…just to get some greens in. Definitely going on our weekly meal planner. Can’t wait to try your other recipes! Love from South Africa 🤗
awesome!
OMG! Everyone demolished the double helping that I made tonight!
Gotta say I followed your recipe exactly, down to roasting a head of garlic. I can’t explain it but the sauce was bland even though my mouth is on fire and we have garlic breath. Those overpowered a bland sauce.
oh no. Maybe it needed more salt. Salt often balances out the flavors and brings out the subtle flavors when it is the right amount. Add some more fresh herbs to the sauce as well.
This was great! The picture was mouth watering so we had to try. I admit up until the end I was having my doubts about the sauce but WOW! Loved it!
We made this tonight and it was a good base recipe. The cajun roasted cauliflower went over well (used a previously homemade cajun mix but it needed more flavor. Didn’t try the recipe here for the mix so it might be perfect–will try it next time.) We used Ancient Grains gf pasta and cashew based nut milk. For us it was a bit bland, bordering on slightly sweet with the nut milk, and needed a lot of salt. We ended up adding Bragg’s liquid aminos (soy sauce) and that helped. Those who wanted it spicier added Sriracha sauce at the end. It was fairly involved, but not hard to make. Vegan teen had seconds, vegetarian husband liked it and is taking leftovers for lunch. Younger teen (non veg) thought it was a little weird, but cauliflower isn’t a favorite for her. All-in-all, it went over well! Thank you!
Hi Richa! I’m new to the vegan diet and lifestyle, although I’ve been mostly vegetarian my whole life. I just came across your blog a few days ago and want to say THANK YOU for your inspiring story and delicious recipes. I made the Cajun cauliflower garlic pasta last night and the whole family LOVED it.. It was gone in minutes!! The sauce was incredibly creamy and delicious, I subbed in with some cashew cream. I’ll definitely be back for more recipes and inspiration. Thank you!!
thats awesome!
Over the past year our family has been practicing more of a plant based diet. This was one of the first recipes I made and I thought, if all vegan dishes are this delicous then I can do this haha! Since then we have made this dish over and over! Your site has been such a great resource for us. And whenever someone is looking for vegan dish inspiration, I recommend your site. I have never had a fail. Thank you!
Made this last night! It was so delicious and full of flavor! The whole family loved it!! Thank you!!
Thanks so much! My first meal trying to be vegan after a couple friends finally convinced me. Made enough for the next 2 days. Going to explore more of your recipes!
awesome! good to hear about the transition!
What other additional veggies do you think would work in this dish?
broccoli, zucchini, roasted pepper, roasted asparagus, add some greens.
Thank you! Can’t wait to try this tonight!