Garlic Pasta with Roasted Cajun Cauliflower

I must admit, it feels wonderful to finally get back to writing. The holidays, our international trip and our birthdays have gotten me all out of whack with my cooking, writing and housework (sorry Nate) but this week I am vowing to change all that - a February Resolution, if you will. So here goes with post 2 of 3 for today before I'm finally caught up!

Garlic Penne Pasta with Cajun-Spiced Cauliflower

Garlic Penne Pasta with Cajun-Spiced Cauliflower

Cajun-Spiced Cauliflower:

1 head cauliflower, cut into bite sized florets
2 Tbsp olive oil
2 Tsp Paprika
1/2 Tsp Cayenne
Salt and pepper, to taste
1/2 Tsp Red Pepper Flake
1/2 Tsp Thyme
1 Tsp dried Oregano and Garlic Powder
1/4 Tsp Onion Powder

Garlic Penne Pasta:

8 oz penne pasta
2 Tsp olive oil
5 cloves garlic, minced
2 Tbsp flour
2 C milk
1/4 Tsp each of Thyme, Basil, Sage and Oregano
Salt and pepper, to taste
1 Tsp cornstarch
3 Tbsp shredded parmesan cheese
Breadcrumbs mixed with 1 Tsp melted butter or crushed parmesan crisps (for garnish)
Lemon juice (for garnish)

Preheat oven to 425. Line a baking sheet with foil and spray with non-stick cooking spray. Set aside.

In a bowl, toss together cauliflower, oil and spices. Combine and spread into a single layer on the prepared baking sheet. Roast in the oven for 25-30 minutes flipping the florets halfway through the cooking time.

Meanwhile, prepare the pasta according to package instructions. Drain and set aside.

Heat oil in a large skillet over medium-high heat. Sauté garlic until fragrant and add in flour to make a roux. Allow the roux to cook to a golden brown color before stirring in milk.

In a small bowl, combine cornstarch and shredded parmesan cheese. Set aside.

Season with seasoning and allow to thicken over medium heat. Slowly add in the cheese and cornstarch mixture and allow to melt completely.

Add prepared penne into the cheese sauce and stir to combine.

To serve, top pasta with roasted cauliflower and garnish with prepared breadcrumbs or parmesan crisps (if using) and lemon juice.

This pasta is a great take on the classic macaroni and cheese. The flavors are bold, the mix of textures are great and you're even getting a few veggies!

We were able to get about six 1-cup servings of this delicious pasta and will definitely be putting it into dinner rotation again soon!