The nice thing about this dish is that you are able to roast all of the ingredients together in the oven at the same time, so there is minimal preparation and chopping required but it all comes together to form a very luscious creamy pasta. If you swap out regular grain free pasta for vegetable noodles, like zucchini noddles then this is Paleo and Keto friendly. The bacon is optional in this. The base recipe, which I make often with both broccoli and cauliflower is vegan.
Preheat the oven to 375 F. Line a large rimmed baking sheet with tin foil and then with parchment paper. Place the cauliflower florets on one side of the baking sheet and the bacon on the other. Drizzle the cauliflower with a little avocado oil and sprinkle with sea salt and black pepper.
Slice off the very top of the garlic head to reveal most of the cloves. Place in a small oven safe dish. Drizzle with olive oil and sprinkle with sea salt. Cover the dish with tin foil and place in the oven alongside the cauliflower and bacon(if using)
While everything is roasting in the oven, drizzle enough olive oil to cover the bottom of a large wide saucepan. Turn up the heat to medium. Put a large pot of water to boil on another burner for the pasta. Add the shallots to the saucepan along with a pinch of sea salt
Sauté the shallots for about 15 minutes or until softened. Add the chopped thyme and dairy free creamer. Turn up the heat a little and bring to a boil and then immediately turn the heat down. Squeeze the garlic out of the cloves into the sauce. Add the cooked fettuccine and roasted cauliflower and toss gently to cover the noodles with sauce. Add more sea salt and pepper if needed. Sprinkle with bacon(optional) and serve.
Serving Size 1 bowl