Peel outside skin of whole head of garlic and place in aluminum foil with a tablespoon of water. Seal and bake for 35-40 minutes on 350 until roasted and browned. Remove from heat, upwrap and let cool.
When garlic is cool enough to handle, squeeze each clove like toothpaste into a hot saute pan with the oil and the earth balance. Add the cauliflower, mushrooms and red pepper and saute until soft and golden brown (careful that heat is not too high or garlic will burn). Deglaze the pan with the balsamic vinegar then add the vegetable broth and a saute another minute or two. Turn off heat and toss in cooked pasta and add cayenne, parmesan (or nutritional yeast). Salt & pepper to taste and garnish with fresh chopped parsley