Cover the cashews with boiling water and set aside to soak.

Preheat the oven to 200°C. Remove the leaves from the cauliflower and set aside. Chop the cauliflower into bite-sized pieces. Lay the florets into a baking dish with the garlic cloves and drizzle with olive oil, salt and pepper. Cover tightly with foil and bake for 25 mins, or until the florets are tender enough for a fork to easily pierce through them.

Cook the leaves on a tray in the oven, with a little drizzle of olive oil, for 5 mins, until just starting to crisp up at the edges.

Meanwhile, cook your pasta 2 mins less than package instructions. Drain and set aside.

Remove half of the cauliflower and place into a large blender. Squeeze out the garlic from its skin and add that in, too. Add the soaked cashews, oat milk, miso, mustard, onion powder if using, olive oil, lemon juice, vegan butter and season well with salt and pepper. Blend until smooth.

Stir the cauliflower leaves, the cooked pasta and the creamy sauce through the cauliflower until everything is evenly covered with sauce. Add a sprinkle of vegan cheese on top, if using.

Place under the grill for 4-5 minutes until the vegan cheese has melted and the top becomes crispy and caramelised.