Tuscan chickpea pasta

Cauli, cabbage, lots of garlic, onions, grape tomatoes, chickpeas, and tons of kale. Roasted all whole or quartered for the larger things. Made a bastardized bechamel with aquafaba instead of butter and half stock/ half plant milk and of course plenty of nooch. Added the veggies (chopped into manageable pieces) served over whole wheat spaghetti. It came out so good even my toddler ate the kale and asked for seconds!