Cream Sauce in the Summer!

Snagged the idea for this recipe from Veggie Mama as I was remembering the amazing toasted Cauliflower at Aion Cafe in Boulder, Co. If you haven't been there, GO! it is a must. Some buddies of our opened it up and I am truly in love with it. So here is my version of this already tasty Veggie Mama recipe.

Roasted Cauliflower and Cream Sauce Pasta
1 head of Cauliflower, chopped into bite sized chunks
1 T Olive oil
1 t Truffle oil (the cheap stuff)
1 T rubbed Sage
Salt and Pepper
1 large Garlic clove, cut in 2
1 c Cream
2 T dried Rosemary
1 Large pinch of each: Cinnamon, Nutmeg, Ginger
1 Clove
1 T flour
Whole Wheat Penne Pasta
Pecorino Romano, Grated (~1/4 c)
1/4 c Walnuts chopped rough

1. Preheat oven to 430 F
2. Combine cauliflower oils, salt and pepper, and sage. Toss to coat. Spread on cookie sheet. Bake for 30 min.
3. Use both garlics to rub inside of sauce pan. Toss one of the halves and squash the other with a knife. toss it into pan. stir in cream, cinnamon, nutmeg, ginger and clove. add rosemary to pot by breaking it up with your fingers. on medium, bring pot to a simmer for 10 minutes. whisk in flour to thick sauce. remove clove and garlic.
4. meanwhile, make your penne al dente style.
5. put pasta and sauce on plate topping with cauliflower, grated pecorino and walnuts. Don't goover board with you pecorino it is a bang for your buck kinda cheese, a lil goes a long way.