- 1 (2 pound) cauliflower
- 2 tablespoons Gay Lea Spreadables, Original or Gay Lea Salted Butter, melted
- 3 large cloves garlic, minced
- 1/2 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 1 cup Gay Lea Gold 18% Sour Cream
- 1/2 cup grated Parmesan cheese, or as needed
- 1 pound short pasta, such as rotini
- 1/2 cup finely chopped sun-dried tomatoes
- 1/2 cup finely chopped fresh basil leaves
- Preheat the oven to 375 degrees F (190 degrees C).
- Trim cauliflower and separate into small florets. Toss cauliflower with melted butter, garlic and half each salt and pepper. Spread on a parchment paper-lined, rimmed baking sheet. Roast, stirring once, for 30 to 40 minutes or until golden and browned.
- Transfer 1 cup (250 mL) cauliflower to a food processor. Add sour cream, Parmesan cheese and remaining salt and pepper; pulse until smooth.
- Meanwhile, cook pasta in a large pot of boiling salted water. Reserve 1 1/2 cups (375 mL) cooking water before draining.
- Toss hot cooked pasta with sour cream mixture, remaining roasted cauliflower, sun-dried tomatoes and basil; add enough reserved pasta water to make pasta moist and saucy. Serve immediately with additional Parmesan cheese at the table.