Indulge in the richness of this super creamy cauliflower pasta, featuring tender roasted tomatoes and aromatic garlic. The velvety cashew sauce adds a luxurious touch to this vegan delight, making it a comforting and satisfying meal for any occasion. Ingredients: 1 medium head cauliflower, cut into florets 1 pound cherry tomatoes, halved 6 cloves garlic, minced 1/4 cup olive oil Salt and pepper to taste 12 ounces pasta of your choice gluten-free if desired 1 cup raw cashews, soaked for 4 hours or overnight 2 cups vegetable broth 2 tablespoons nutritional yeast 1 tablespoon lemon juice 2 tablespoons chopped fresh basil, for garnish Instructions: Turn on the oven and heat it up to 400F 200C Put cauliflower florets, cherry tomatoes, and minced garlic on a baking sheet Add olive oil, salt, and pepper, and toss to coat Put the vegetables in an oven that has already be...