Cook the Cauliflower

Heat water (or veggie broth) in a big pot until it boils.

Add the cauliflower florets and simmer for 8 to 10 minutes, or until they are extremely soft and fork-tender. The sauce will be creamier if they are softer.

Crucial Step: Drain the cauliflower well, reserving 1 cup of the cooking liquid (broth or water). Place the reserved liquid and cooked cauliflower aside.

o Tip: If serving right away, you can begin boiling water and cooking your pasta as the cauliflower cooks.

Sauté the Aromatics

In a small skillet, heat the vegan butter or olive oil over medium heat. (If you want to make it oil-free, add a little water or broth.)

Sauté the minced garlic for 30 to 60 seconds, or until it becomes fragrant.

Pay close attention! The sauce will become bitter if the garlic is allowed to burn. Take off the heat right away and put aside.

Blend the Sauce

Pour the mushy, drained cauliflower into a strong food processor or high-speed blender.

Add the oil/butter and sautéed garlic (or just garlic if you do not have any oil), nutritional yeast, unsweetened non-dairy milk, lemon juice, and the one cup of cooking liquid that was set aside.

Add the optional pinch of nutmeg, salt, and black pepper.

On high, blend until the sauce is silky, rich, and fully smooth. It should take one to two minutes. To make sure every component is included, scrape down the sides as necessary.

Season and Serve

Sample the sauce. Add a tablespoon of non-dairy milk or the cooking water that was set aside at a time until the required consistency is achieved if it is too thick.

To make it brighter, add extra salt, pepper, or lemon juice. For a cheesier taste, add another tablespoon of nutritional yeast.

After the pasta has been cooked and drained, pour the spicy sauce over it. Coat each noodle with a good toss.

If preferred, garnish with vegan parmesan and fresh parsley. Serve right away and savour.