1 small cauliflower (1kg), cut into small florets
2 tablespoons olive oil
1 teaspoon garam masala
1 fresh small red chilli, seeded chopped finely, optional
350g (11 ounces) rigatoni pasta
1/2 cup torn a fresh flat-leaf parsley
Cashew Cheese Sauce
2 cups (300g) raw cashews
2 tablespoon of olive oil
2 medium onions (300g), chopped
2 stalks celery (300g), trimmed, chopped
2/3 cup (70g) nutritional yeast flakes
2 teaspoon of wholegrain mustard
1 1/2 cups (375ml) oat milk or cashew nut milk
1. Make cashew cheese sauce.
Place cashews in a medium bowl; cover with filtered water. Stand. Covered. for 4 hours or overnight. Drain cashews, rinse under cold water; drain well. Heat oil in a medium frying pan over medium heat: cook onions and celery, stirring for 8 minutes or until soft. Add to a high powered blender with cashew and remaining ingredients; blend until smooth. Season to taste.
2. Preheat grill (broiler). Place cauliflower, oil, garam masala and chilli in a medium bowl; toss to combine. Season. Spread cauliflower on an oven tray; place under the grill until golden, and soft for 15 minutes stirring occasionally.
3. Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender; drain.
4. Combine cauliflower, pasta, half the parsley and half the cashew cheese sauce in a large bowl. Spoon into an 18cm x 23cm (7 1/2 inch x 9 1/4 inch) ovenproof dish. Spoon over the remaining sauce. Grill for 4 minutes or until golden. Serve pasta topped with remaining parsley.