From Miguel Barclay’s book Vegan £1 Meals. The following recipe serves one person, so double the ingredients to serve two.
½ cauliflower, chopped into chunks
Salt and pepper
1 handful egg-free dried tagliatelle
1 mug almond milk
Keep some small, nice-looking cauliflower florets to one side for the topping.
Bring a pan of salted water to a boil, add the cauliflower chunks and cook for about 10 minutes, until soft. Meanwhile, cook the pasta in a pan of salted boiling water until al dente.
Drain the cauliflower, then blitz in a food processor with the almond milk and a generous pinch of salt and pepper, until smooth.
Season and fry the reserved florets in a glug of olive oil over a medium heat for about six minutes.
Drain the pasta, mix with the cauliflower sauce, and transfer to a plate. Top with the pan-fried florets, drizzle with a generous glug of olive oil, season and serve.