Preheat the oven to 180°C fan.

Tear the leaves off the cauliflower and break it into florets. Slice any large florets into bite-sized pieces and slice the stem into 3 cm (1 inch) pieces. Transfer all of the cauliflower to a large tray.

Add the onion and garlic cloves (both with their skin on) to the tray. Season with a pinch of salt and pepper, drizzle with a splash of oil, and give everything a mix. Then roast in the oven for 20-25 minutes or until the cauliflower is cooked.

As soon as the veggies have finished roasting, start cooking the pasta as per the packet instructions in a large saucepan. As soon as the pasta is almost al dente, add the frozen peas and stir for a minute or so until the peas have thawed, then drain and reserve some pasta water.

Meanwhile, as soon as the onion and garlic have cooled slightly, remove their skins and add them to a blender. Then add a third of the florets and the sliced stem to the blender, along with the milk, mustard, nutritional yeast, lemon juice, maple syrup, nutmeg and a generous pinch of salt and pepper. Blend until completely smooth.

Pour the creamy sauce into the saucepan. Add the remaining cauliflower and heat through on a medium heat for a minute, then add the cooked pasta and peas. Lower the heat, give everything a stir and loosen with pasta water until it’s perfectly creamy, then remove from the heat and season to taste with salt and pepper.

Top with chopped parsley and freshly ground black pepper. Enjoy!