clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cauliflower, Roasted Garlic & Sun-dried Tomato Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Entree, Recipes


Cauliflower, roasted garlic & sun-dried tomato pasta is so creamy and surprisingly vegan! 


  • 1 head of garlic
  • 1 head of cauliflower, cut into florets
  • 1 yellow onion, chopped
  • ½ c + ¼ c sun-dried tomatoes in oil, chopped
  • 2 tbsp reserved oil from sun-dried tomatoes
  • 2 tsp olive oil
  • 1 cup white wine
  • 1 cup plant-based milk
  • ¼ cup nutritional yeast
  • 1 box of penne (16 oz)
  • ½ tsp dried basil
  • ¼ tsp red pepper flakes
  • ¼ tsp salt
  • Freshly ground black pepper
  • Fresh basil


  1. Preheat the oven to 400 degrees. Prepare the garlic by peeling away as much of the papery skin as possible, while keeping the cloves intact. You want the garlic head to stay whole during this process. Carefully slice about ¼ of an inch off the top of the garlic head. Place the head of garlic on a piece of foil and drizzle the garlic with 1-2 tsp of olive oil. Wrap the garlic head in aluminum foil. Bake it for 40 minutes.
  2. Bring a large pot of salted water to a boil. Boil the cauliflower for 8-10 minutes, until easily pierced with a fork. Drain the cauliflower.
  3. Heat 2 tbsp of the reserved oil from the sun-dried tomatoes in a large saucepan over medium heat. Add the onion and ¼ tsp of salt. Sauté until translucent about 8 minutes. Add the ¼ tsp of red pepper flakes, ½ tsp of dried basil, and ½ cup of the sun-dried tomatoes. Save the rest of the sun-dried tomatoes for garnish. Stir and sauté until fragrant (1-2 minutes). Add 1 cup of white wine. Bring the wine to a rapid simmer and let it reduce by half its volume for 5-8 minutes. Add in 1 cup of plant-based milk and stir. Turn off the heat.
  4. Add the cauliflower, nutritional yeast and roasted garlic, squeezing the cloves out of their paper skin.
  5. Using an immersion blender or food processor, blend the sauce together until it becomes creamy. You may have to add a splash more of plant-based milk until you get the right consistence.
  6. Cook the pasta according to the package directions.
  7. Grab a big bowl of pasta, top it off with sauce and garnish with chopped sun-dried tomatoes and fresh basil. Enjoy!


  • Serving Size: 4