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Place the cauliflower, garlic and porcini mushrooms in a food processor and pulse until finely chopped. Set aside. Place the fresh mushrooms in the food processor and pulse until finely chopped.
Heat oil in a large saucepan over high heat. Add the onion, carrot, cauliflower mixture and mushroom mixture and cook, stirring, for 10 minutes or until starting to turn golden.
Add the wine and bring to a simmer. Add the tomato paste, passata and rosemary, reduce heat to low and simmer for a further 20 minutes, or until reduced and cauliflower is tender.
Cook pasta in boiling salted water for 6-8 minutes, or until al dente. Drain and serve with cauliflower ragu, watercress and cheese.