Wash cauliflower and cut the stems into bite size, the florets into bite size, have the onions and garlic with skin on

In a baking tray on parchment paper add the cauliflower stems and florets, onion and garlic and drizzle oil, roast at Pre heat 180 deg for 25 mins and set aside to cool

In a heavy bottomed pan boil water with salt, add spaghetti and never fold or break the spaghetti and cook al dente, drain but retain some pasta water for later use, drizzle some oil so that it doesn’t stick

When cauliflower cools, peel the skins of garlic and onion and add all to blender, add mustard, nutmeg powder, maple syrup, lime juice, almond milk, salt and pepper powder and blend smooth

In a pan add the cream and on low flame cook for 1 min, add spaghetti and stir well, add pasta water to loosen the cream and mix well, switch off the flame and add salt and pepper powder