Cauliflower Mac + Cheese

• 3 cups cauliflower florets (1 medium size head of cauliflower)
• 8 garlic cloves
• 1/4 cup olive oil
• 2 1/2 tsp sea salt
• 1 pound whole wheat fusilli or pasta shells
• 2 1/2 cups water
• 1/2 cup raw cashews
• 1 tbs lemon juice
• freshly ground black pepper
• vegan parmesan

Directions:

1. Preheat the oven to 425 degrees F.
2. Toss the cauliflower and garlic with the olive oil and 1/2 tsp of salt.
3. Arrange in a single layer on a large rimmed baking sheet.
4. Roast for approx. 30 minutes, tossing frequently, until the cauliflower is very soft.
5. Bring a large pot of salted water to a boil over high heat.
6. Cook the pasta to al dente, according to the package directions.
7. Drain and return the pasta to the pot, off the heat.
8. Transfer the roasted cauliflower and garlic to a blender and add the water, cashews, lemon juice, and 1 1/2 tsp salt.
9. Blend on high speed until very smooth.
10. Taste and adjust the seasoning as needed.
11. Add the sauce to the pot with the pasta and toss to coat.
12. Season with pepper and top with vegan parmesan.