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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. Boilthe 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 somefriends 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 mypotato carrot cheesesauce 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 Cheesewith 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.
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4.85 from 73 votes
Vegan Garlic Pasta with Roasted Cajun Cauliflower
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 Recipe. Can be Nut-free gluten-free.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Main
Cuisine: Glutenfree, Vegan
Keyword: cajun cauliflower, vegan cajun chicken pasta
Servings: 3
Calories: 395kcal
Author: Vegan Richa
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)
- ¼ tsp (0.25 tsp) or more cayenne
- ½ tsp (0.5 tsp) freshly ground black pepper
- ½ tsp (0.5 tsp) red pepper flakes or use more smoked paprika
- ½ tsp (0.5 tsp) dried thyme
- 1 tsp dried oregano
- 1 tsp garlic powder
- ¼ tsp (0.25 tsp) onion powder
- ½ tsp (0.5 tsp) salt ( ¼ to ½ tsp to preference)
Garlic Sauce Pasta:
- 8 oz penne glutenfree if needed
- 2 tsp olive oil divided
- 3 cloves garlic minced
- 2 cups (473.18 ml) 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)
- ½ tsp (0.5 tsp) to 1 tsp smoked paprika
- ¼ tsp (0.25 tsp) or more dried thyme ,+ generous dashes of other herbs such as basil, sage, oregano
- 2 tbsp nutritional yeast
- ½ to ¾ tsp (0.5 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
Variation: Mix 2 tablespoons breadcrumbs to the cajun spice blend for crispier baked cauliflower.
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 Facts
Vegan Garlic Pasta with Roasted Cajun Cauliflower
Amount Per Serving
Calories 395Calories from Fat 90
% Daily Value*
Fat 10g15%
Sodium 580mg25%
Potassium 306mg9%
Carbohydrates 60g20%
Fiber 9g38%
Sugar 2g2%
Protein 14g28%
Vitamin A 1080IU22%
Vitamin C 21.3mg26%
Calcium 240mg24%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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Reader Interactions
Comments
Pamela
This was wonderful – creamy, spicy, addictive, and delicious. I love that these recipes are so versatile – I can see serving the cauliflower on its own with avocado ranch dressing.Reply
Vegan Richa Support
Thank you for taking the time to comment!
Reply
B Elmore
Delicious 😋 and easyReply
Vegan Richa Support
Thanks for commenting!
Reply
Jean Simmons
We are a garlic loving family so this was Devine ! Great pairing of the zesty cauli and creamy pasta ! Thank you 🙏Reply
Vegan Richa Support
So glad you liked it!
Reply
Sherry
Yum yum yum.
That’s it! Thanks for the recipe!Reply
Vegan Richa Support
yay! thank you!
Reply
Missy
This was delicious and my entire family enjoyed it; that’s hard to do! I put the cauliflower in to roast and went to do some yoga and the yummy smell called me back into the kitchen! This dish gives the feeling of cajun chick’n pasta, without the cruelty, but with the nutrition! Thanks, Richa; you rock!!!Reply
Vegan Richa Support
Haha hooray! Thank you for your kind comment, Missy.
Reply
Gisselle
This was so delicious! I used coconut milk since I’m allergic to nuts and soy. My husband and I both loved it, SO creamy. Definitely season generously.Reply
Vegan Richa Support
Wonderful!
Reply
Anne
Loved this, I was really unsure about the combination, however it works. The pasta sauce is fairly neutral in taste and that works as a great pairing with the cauliflower which is a flavour bomb. Even my meat-loving husband enjoyed it. Added baby spinach and topped with parsley and grated lemon rind, very good indeed.Reply
Vegan Richa Support
Yum!
Reply
Dana
This is DELICIOUS! wow! so creamy and filling
Reply
Vegan Richa Support
Thank you so much!
Reply
Joan
Added roasted sweet peppers for a little color. Delicious!!!Reply
Vegan Richa Support
👍 good idea
Reply
Jocelyn
Absolutely fantastic!!!!!!!!Reply
Vegan Richa Support
wowzah!
Reply
K
Made this today, super yummy!! Added just a bit of panko on top and brocoli!!Reply
Vegan Richa Support
panko is my fav
Reply
Becca
This was easy to make and pretty good! The cauliflower is amazing—I will be making that on it’s own as a side dish! As for the sauce, I had a lot left over so am hoping it freezes well. The only thing that threw me was the roasted garlic—I wasn’t sure what form to use it. Whole? Mashed? Pieces? I ended up mashing them up and added to the sauce, which was fine, but I wondered if this was how I was meant to use it.Reply
Vegan Richa Support
thannks!! “10 cloves of roasted garlic”: it’s in step 3…”Meanwhile blend the rest of the ingredients (except garnish) until smooth. Add to the pan. Increase heat to medium.” a head of garlic contains pieces (cloves) of garlic..
Becca
Thanks for the response! Do you mean actually blend in a blender? I interpreted it as just mixing together in the pan.
Reply
Vegan Richa Support
the 1 minute video on the post is really fun and shows a visual of the steps. !!! yes, it’s a blender sauce
Reply
Becca
And by the way, I am making this for a second time in a week as I type this 🙂
Reply
Vegan Richa Support
wow!
Reply
LP
Wish I had read the recipe thoroughly! You need an hour to roast 10 cloves of garlic.
Reply
Richa
You can sauté and use as well
Reply
Mary in Maryland
I roasted the Cajun cauliflower with radishes to in the toaster oven. I served it on millet with cannellini beans and sauteed mixed greens. Quite a hit.Reply
Maggie
I’m cooking this for dinner tonight looks fantasticReply
Vegan Richa Support
thank you
Reply
Jayashree
Yummy 😋Reply
Rachael Maguire
Woods cannot express how much I LOVE this dish! It’s been a nearly weekly dinner staple in our house for the past few months, and truthfully, I’d make it more often if I could get away with it!! SO yummy!! Thanks for sharing!!Reply
Myli
This recipe is AMAZING! I’ve made it a few different times as written and it always turns out awesome. Now I would like to make this with soy curls and without nutritional yeast. Is there a replacement for the nutritional yeast or can I just leave it out?Thanks!
Reply
Margie kidd
I absolutely loved this recipe! Thank you so much for sharing! Love the cauliflower so much. 😁Reply
Vegan Richa Support
classic cajun! you’re very welcome
Reply
TG
I don’t have arrowroot (or substitute) will it still turn out okay?
Thank you!Reply
Vegan Richa Support
sure – in this recipe you can just double the flour.
Reply
Rachael Maguire
Holy flavor bomb in my mouth-YUM!!! Thank you, this will be a regular on my meal plan!! 😍🤤🤤🤤🤤Reply
Darlene Powell
Super good. Loved itReply
Bethany
This is hands down my husbands favorite dish. We decided to go vegan last year and my husband had some difficulty finding something to fill the “comfort food” void. I came across this recipe 6 months ago and have made it ~2 times a month ever since. Every time I tell my husband it’s on our dinner schedule, he gets excited (like a little kid over ice cream). I do add sliced onions to the roasted cauliflower. It adds a sweetness to balance the spicy and savory. I also increase the amount of spices as we like it SPICY! Thank you so much for sharing a recipe that has become a favorite in our home!!! Blessings to you this year.Reply
Kat Dhand
I made this for dinner last night and woke up thinking about it. What a fantastic, simple recipe! I really loved the result with unsweetened roasted almond milk and added baby spinach to the sauce along with the pasta. We used high protein black bean spaghetti but I will try it next time with regular penne. Can’t believe how incredibly delicious this is for so few calories. Thank you!!!!!!!!!!Reply
Richa
awesome! so glad you love it!
Reply
Roger Nehring
I made the cauliflower according to the recipe and subbed brown rice for pasta. I made the rice with two tsp of Better Than Bouillon Veggie Soup Base, a chopped sauteed onion and a huge clove of garlic. We LOVED it! I will try the pasta and sauce next time.Reply
Richa
yay!
Reply
Shane
Amazing sauce! Will make again and again.Reply
Richa
awesome!
Reply
Kacey
This is my go-to “alfredo” recipe after maaany trials of various cheez sauces. Despite making it over and over again, I am always blown away at the simplicity and incredible flavor.
This most recent time, I made balsamic mushrooms to mix in, but I’ve roasted broccoli, pan fried tofu with the spice mix and sautéed various leftover veggies to stir in. This is a great recipe to play around with.
My favorite part has to be that it reminds me of the Cajun Chicken/Shrimp Penne from Chili’s. I’m a sucker for vegan recipes that hit me right in the childhood; and this one is SO much better than the original. Thanks for sharing!!Reply
Richa
awesome!
Reply
Bel
While I did not use your Alfredo recipe because I already have one that I use and love, I used your Cajun spice blend and it was 100% amazing. I added 1/8 tsp of white pepper. No kidding, I uses this blend on cauliflower at least once a week. Every now and then twice a week. I am obsessed!Reply
Julia
I’ve never tried cauliflower in my pasta before but recently I’ve been way more adventurous with my pastas so I might give this a go next. I just tried zucchini noodles for the first time last week!
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Vero
So I’m not a vegan, just trying to find a recipe to make for a friend so please forgive me if my question sounds foolish. Does the nutritional yeast add flavor or just nutrients?
Reply
Richa
it adds cheesy flavor profile
Reply
Natalie
are there any alternatives you suggest for the nutritional yeast? (even non-vegan alternatives would be useful to me)
Reply
Richa
Use 1 tsp miso or 3 tbsp vegan cheddar or mozzarella cheese shreds
Reply
Jen
This was sooooo delicious. Made this tonight when I had just started roasting my cauliflower for another recipe and realized I was missing some ingredients. Really quick pulled this recipe out, seasoned my cauliflower and threw it all together. So good! I’m glad I ended up not having the ingredients for that other dish.Reply
Richa
awesome!
Reply
Virginia C.
Oh. My. Gosh. I make a cashew Alfredo sauce all the time but the roasted garlic bumped it up 20 notches!!! I didn’t need the flour or cornstarch. It was thick enough with my homemade cashew cream. So stinkin’ good. I roasted tofu cubes along with the cauliflower with Cajun seasoning. Next time, I’ll throw some wild mushrooms to roast as well!Reply
Richa
awesome!!
Reply
Marina
Made it for my daughter and she loved it. We decided to add the miso as you suggested and also the lemon juice. She went with fresh chopped cilantro, basil, dill and arugula as part of the garnish. Was fantastic and devoured..thank you!Reply
Jette
I made this recipe twice last night because I wasn’t sure if me and the other there people I cooked for would get enough from one recipe. Our favorite was definitely the Cajun cauliflower! Thanks so much for sharing, this was a fun, tasty new dish for us! I am wondering if you have a roasted garlic recipe you prefer? Yesterday was my first time making it and I was unsure of how to go about it from all the different recipes out there.Reply
Richa
great! Slice the end of the garlic bulb, drizzle a bit of olive oil, then seal in foil and bake. makes amazing roasted garlic
Reply
Trevonna Hayle
I love this dish! I make it all the time now.Reply
Richa
awesome!
Reply
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