Pre-heat your oven to gas mark 5/190c and put a pan of water on to boil.

Add the cauliflower, reduce to a simmer and cook for 5-7 minutes until it starts to soften.

While the cauliflower is cooking, toss the sprouts in a splash of olive oil, salt and pepper. Place them face-down on a roasting tray along with the garlic cloves and cook for 10 minutes. You could roast the cauliflower leaves and core at the same time!

Once the cauliflower is cooked, drain it but reserve the water it was cooked in – this will be used to water down the sauce, and cook the pasta in – to save water and washing up!

Set aside a cup (or so) of the cauliflower cooking water just in case you need it for the sauce, then bring the rest back up to a boil and cook the tagliatelle – follow the instructions on the packet for how long to cook it for. It's usually around 10 minutes.

Put the cauliflower, Dijon mustard, nutritional yeast, milk and a good helping of salt and black pepper in a blender.

Peel the roasted garlic and chuck it in the blender too, then blend everything until smooth – if it's looking a bit thick, add some of the water that the cauliflower was cooked in a little bit at a time. The sauce should be pretty thick so that it clings to the pasta, but still be somewhat runny.

When the pasta is cooked, drain it and add it back to the empty pan.

Add the sprouts, then pour the sauce over and give everything a good stir so that everything is coated in the sauce.