Instructions

1. Preheat the oven to 400 degrees F.
2. Halve the cherry tomatoes and toss with 1 tsp. olive oil and pinch salt/pepper.
3. Roast for 25 minutes. Remove from oven and set aside.
4. While the tomatoes are cooking, bring a large pot of salted water to a boil and make the sauce.

Make the Sauce: 

1. Heat 1 tsp. of olive oil in a sauce pan.
2. Add the garlic and stir until lightly brown, taking care not to burn.
3. In a seperate sauce pot, bring 4-5 cups of water to a boil and add the cauliflower. Reduce to a simmer and cook until fork tender, about 5-7 minutes.
4. Drain, let cool slightly and add the cauliflower to a blender, food processor (or use an [url:2]immersion blender[/url]) along with the garlic, 1 cup water, milk and puree until smooth.
5. Season to taste with salt and pepper.
6. Cook pasta according to package directions until al dente. Drain pasta, reserving 1/4 cup pasta water.
7. Toss hot pasta with cauliflower sauce and roasted tomatoes. If the sauce is too thick, add a bit of the pasta water. Taste, adding more salt/pepper if needed.
8. Add basil. Mix together. Eat. Smile.