Preheat the oven to 425*F. Place the cauliflower florets in a large bowl and cover with the olive oil, mixing until all cauliflower is evenly coated. Add the Cajun spices (paprika, cayenne pepper, red chili flakes, ground pepper, thyme, oregano, garlic powder, onion powder, salt) and mix. Place dressed cauliflower on a backing sheet and roast in the oven for 25-30 minutes.

At the same time, place 10 cloves of garlic, unpeeled, on a baking sheet, drizzle with some olive oil and place in the oven alongside the cauliflower. Cook for 20 minutes until garlic turns golden and is tender. Remove from oven and set aside.

Meanwhile bring a large pot of water to boil and add the 200g of Gabriella’s Kitchen™ SUPERFOOD TEFF Penne – which should have been thawed briefly at room temperature. Cook for one minute and test pasta for doneness. Strain the pasta and set aside.

In a large skillet, heat the olive oil over low heat. Add minced garlic and cook for 2 to 3 minutes, stirring, until golden. In a blender, place the almond milk, arrowroot flour, paprika, thyme, nutritional yeast, and salt. Return to the roasted garlic on the baking sheet and peel. Place whole roasted garlic cloves in the blender with the other ingredients. Blend all until smooth.

Once blended, add the mixture to the skillet, increase heat to medium, and stir. Bring mixture to a boil then simmer for an additional two minutes. Pour in pasta and fold into the mixture until all pasta is evenly coated. Remove cauliflower from the oven and set aside.

Serve immediately with the Cajun cauliflower on top of the pasta mixture. Drizzle with lemon juice for an added burst of flavour. Enjoy!

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