Preheat oven to 450°F and line a large, rimmed baking sheet with a silicone mat.

On the baking sheet, combine broccoli, 1/2 tablespoon olive oil, Italian seasoning, and a pinch of salt, and toss to combine. Spread the broccoli in a single layer.

Roast broccoli, stirring halfway through, for 15 minutes or until broccoli is crisp-tender and beginning to lightly brown.

Remove from oven and set aside.

Heat a large saute pan over medium heat.

Once hot, add in 1 tablespoon olive oil and garlic and saute for 30 seconds.

Slowly whisk in almond milk, vegetable broth, and lemon juice and bring it to a simmer.

Once simmering, add in chopped cauliflower and season with salt and pepper.

Simmer the cauliflower for about 7-10 minutes, or until the cauliflower is soft.

Remove from the heat and carefully pour the mixture into your high powdered blender.

Blend until smooth. Season with salt and pepper.

Cook according to package directions.

Drain.

In the pan you cooked your cauliflower (or pasta) in, pour in pasta, roasted broccoli and half the sauce. Add more sauce if you like.*

Season again, if necessary, and serve immediately!

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