Ingredients

Step by step

1. Tear the bread into chunks and put into a food processor with 1 garlic clove, any leaves from the cauliflower (chop them roughly first) and ½ tablespoon of olive oil. Blitz to fairly fine crumbs.
2. Finely slice the remaining 2 garlic cloves and heat 1 teaspoon oil in a large frying pan. Sauté the garlic for 1-2 minutes until fragrant and set aside. Tip the breadcrumbs into the same frying pan and cook for 2-3 minutes over a medium heat until crisp and golden, stirring regularly. Season with black pepper and stir through most of the chives. 
3. Meanwhile, bring a large pan of salted water to the boil. Add the cauliflower florets and cook for 5-7 minutes, until tender. Reserve a ladleful of cooking water, then lift the cauliflower out to drain in a colander, using a slotted spoon.
4. Top up the water and return to the boil then cook the pasta until al dente according to pack instructions. Drain and return to the pan.
5. While the pasta is cooking, transfer the cooked cauliflower to a blender or food processor. Add the sautéed garlic, 3 tablespoons of the reserved cooking water, the almond milk, mustard and lemon zest and juice. Purée until smooth (add extra milk if required) and season to taste. Stir through the cooked pasta, put back on the heat for 1-2 minutes to heat through, then serve topped with the crispy breadcrumbs and remaining chives.
   Good to know

   Puréeing cooked cauliflower with almond milk creates a naturally creamy, but dairy-free, sauce. To intensify the umami flavour sprinkle a spoonful of nutritional yeast flakes – available in store – on top.