Preheat oven to 425 degrees

Remove frozen cauliflower florets from the freezer and let sit while you prepare your onion. Thinly slice one medium red onion and drain your cauliflower to remove any water that defrosted. Add to a baking sheet and coat with 2 tablespoons of olive oil. Sprinkle the turmeric, celery salt and white pepper over the cauliflower and onion. Stir to combine. Roast in your oven for 20-25 minutes stirring half way through to prevent burning.

MEANWHILE, as your vegetables are roasting, bring your pasta water to a boil, salt and add in the Orecchiette. Cook for 10 minutes once boiling. RESERVE 3/4 cup of the pasta water and drain your pasta. Set aside.

MINUTES before your vegetables are done roasting, preheat your pan and warm 2 tablespoons of olive oil. Add in three crushed garlic cloves and flavor your oil for 5 minutes or until garlic is very fragrant. Remove garlic cloves and stir in your roasted vegetables.

Pour in your wine and 1/2 cup of the reserved pasta water. You may need the other 1/4 cup depending on how your pasta absorbs the liquid. Add in the red pepper flakes and simmer for 5 minutes.

Add in the parmesan and cream cheese and stir until well combined.

Top with the fresh spinach and stir to combine. Let the dish warm through for about 5 minutes. Remove from heat, plate, serve and Enjoy!