Vegan Blackened Cauliflower with Creamy Pesto Pasta

Preheat the oven to 425 degrees(F).
Make the seasoning mix. In a small mixing bowl, combine the chili powder, smoked paprika, garlic powder, onion powder, thyme, salt and cayenne. Stir to combine.
Put the cauliflower florets into a large mixing bowl. Drizzle with the olive oil and the juice of one lemon. Then sprinkle the seasoning mix over the cauliflower.
Toss to evenly coat all of the cauliflower.
Sprinkle the fresh chopped garlic over the cauliflower and toss to combine.
Spread the cauliflower evenly on a large sheet pan that has been sprayed with non-stick spray.
Roast for 15 minutes. Take out of the oven, then cut the remaining lemon into wedges and add the lemon wedges to the sheet pan with the cauliflower. Toss the cauliflower.
Roast for another 12-14 minutes or until the cauliflower is tender and nice and brown.
While the cauliflower roasts, make the pesto pasta.
Cook the pasta according to package directions. Drain when al dente.
Make the creamy pesto. Drain your cashews and add them to a blender.
Then add the non-dairy milk and a pinch of salt and pepper. Blend on high until completely smooth. It my take a minute depending on your blender.
Then add the basil, pine nuts, nutritional yeast, vegan cheese, garlic, lemon zest, lemon juice, olive oil, broth and a few more pinches of salt and pepper to the blender with the cashew cream.
Blend again until your pesto is smooth and creamy.
Once the cauliflower is done and you have drained your pasta, return the pasta to the pot, pour the pesto sauce on top of the pasta and toss to combine.
Taste and adjust seasoning, you may need more salt and pepper.
Serve a bowl of pesto pasta with blackened cauliflower and extra basil on top if desired.