Spinach & Cauliflower Pasta

1. Roast the garlic in the oven or in a pan with some olive oil.[u]To Roast Garlic in Oven[/u]: Remove the outer layers from head of garlic, but do not separate cloves. Cut 1/4" to 1/2" from the top of the head, enough to expose the tops of the individual cloves. Nest garlic in aluminum foil. Drizzle with 2 teaspoons olive oil. Close aluminum foil around garlic head and bake in 400 degrees F oven for 30 minutes, or until soft when pressed. Lightly cut the skin on each clove and pull or push out each garlic clove.[u]To Pan-Roast Garlic[/u]: In a saucpan, bring to a boil unpeeled garlic head with water to cover. Reduce heat, cover, and simmer for 15 minutes, or until garlic can be pierced with a fork, but is not too soft. Strain garlic from water and cool with running tap water. Once cool enough to handle, peel garlic cloves and place in skillet with 2 teaspoons olive oil. Cook over medium-high heat for 5 minutes, or until cloves are begin to turn golden brown.
2. Steam Broccoli: In a saucepan with a steamer basket. If you don't have a steamer basket, place the broccoli directly in the water and then strain at the end. Bring 1 inch of water to a boil. Add broccoli, cover, and reduce heat to medium. Cook for 3 minutes, or until broccoli is al dente - it can be pierced with a fork, but is not too soft. Remove from heat. Place broccoli into a bowl of cold water.
3. Steam Cauliflower: Use the same process as for the broccoli, but cauliflower is al dente in about 4 minutes, or until it can be pierced with a fork, but is not too soft.
4. When pasta and veggies are done, drain and toss pasta with broccoli, cauliflower together in large bowl with 2 tablespoons olive oil, garlic cloves, salt and vegan feta. Very simple, but very tasty.
Source of recipe: This was inspired by a dish from the Rosebud restaurant in Seattle.