Creamy Cauliflower Spaghetti

Step 1: Break the cauliflower into florets and roughly chop the stem. Place on a baking tray, with the onion and garlic bulb, and drizzle on a generous amount of our olive oil, concentrating the oil on the garlic.
Step 2: Sprinkle over salt, toss to combine then place in the oven to roast at 180*C for 25-30mins.
Step 3: Once roasted, allow to cool then place larger florets into a @magimix food processor (reserve smaller florets for garnish), with the onion, garlic, @rudehealth oat milk, nutritional yeast, mustard, lemon juice, nutmeg, salt and pepper. Blend until smooth.
Step 4: Heat a little olive oil in a pan on medium, add the sliced leek and caramelise on both sides, then set aside.
Step 5: Add the cauliflower sauce to the same pan and warm through.
Step 6: In a separate pan, cook our spaghetti until al dente and reserve 1 cup of pasta water.
Step 7: Add the pasta water to the sauce to thin, with the spaghetti, leeks and remaining cauliflower florets. Stir through.
Step 8: Serve with a drizzle of olive oil, black pepper and fresh parsley – enjoy!