In a pot bring water and broth to a boil. Add salt and cauliflower, Cook until cauliflower is tender when pierced through.

In a pan in 1 tablespoon olive oil cook 10 cloves minced garlic, until aromatic and just starting to brown.

In a blender combine garlic, cauliflower (adding it in with a slotted spoon), 2 tablespoons olive oil and coconut milk. Set aside.

In a separate pan heat 2-3 tablespoons olive oil over medium heat and add garlic thinly sliced garlic in a single layer. Cook until just starting to brown and remove, draining on paper towels.

To that same pan add the cubed butternut squash. Cook until browned on all sides and soft. Add fresh rosemary, Mix. Remove from pan.

To the same pan add red onions, cooking on low heat until translucent and lightly caramelized (add more olive oil if needed).

To serve: mix pasta with cauliflower sauce and top with squash, red onions, and fried garlic.