Keep some nice-looking small cauliflower florets to one side for the topping.
Bring a pan of salted water to the boil, add the cauliflower chunks and cook for about 10 minutes until soft.
Drain the cauliflower then blitz in a food processor, along with the mug of almond milk and a generous pinch of salt and pepper, until smooth.
Meanwhile, season and pan-fry the florets in a glug of olive oil over a medium heat for about 6 minutes and cook the pasta in a pan of salted boiling water until al dente.
Drain the pasta and mix it with the cauliflower sauce, transfer to a plate, top with the pan-fried florets, drizzle with a generous glug of olive oil, and season with salt and pepper to serve.