Step 1

Preheat your oven to 415 degrees Fahrenheit (212 C). Evenly spread your cauliflower and white beans on a sheet pan. Drizzle with oil, chili powder, cumin powder, and garlic powder. Toss until the cauliflower and beans and covered with seasoning and bake for 35 minutes.

Step 2

Meanwhile, cook your pasta according to the back of the package. Drain the water and set pasta aside.

Step 3

Heat a large pot on medium heat. Add the oil and onion and cook until soft and translucent, about 4 minutes. Add the flour and stir to combine.

Step 4

Pour in the milk, vegetable broth, salt, pepper, garlic powder, stirring frequently, and mix until it becomes a creamy sauce.

Step 5

Take the cauliflower and white beans out of the oven. Add the fresh kale to the top of the pan and bake for an additional 5 minutes.

Step 6

Combine the pasta, cauliflower, white beans, and kale to the pot with the alfredo sauce. Mix until well combined.

Step 7

Taste the pasta and add additional seasoning (salt, pepper, or nutritional yeast) if needed.

Step 8

Take pasta off the heat and divide into bowls.

Step 9

Leftovers can be kept in the refrigerator in an airtight container for 3 days.