1. Heat the oil in a large saucepan on a low to medium heat. Add the cauliflower and cashew nuts and cook for 4-6 mins until lightly browned. Add in the garlic and cook for a further 2 mins.

2. Cook the pasta according to instructions.

3. After a couple of mins pour in the vegetable stock followed by the onion powder, black pepper, nutmeg and salt. Give everything a good stir and reduce to simmer with the pan lid on for 7 mins, until the cauliflower is tender once pierced with a fork.

4. Transfer the contents into a food blender, add another pinch of salt and blend until smooth.

5. Once the pasta is cooked, drain and transfer back into the pan. Pour in the blended cauliflower all over the pasta and mix until the pasta is fully covered. Serve into 2 separate bowls!