Pre-heat your oven to gas mark 5/190c and put a pan of water on to boil.
Add the cauliflower, reduce to a simmer and cook for 5-7 minutes until it starts to soften.
1 large cauliflower
While the cauliflower is cooking, toss the sprouts in a splash of olive oil, salt and pepper. Place them face-down on a roasting tray along with the garlic cloves and cook for 10 minutes. You could roast the cauliflower leaves and core at the same time!
300 g Brussels sprouts, 1 tablespoon Olive oil, 3 cloves garlic
Once the cauliflower is cooked, drain it but reserve the water it was cooked in – this will be used to water down the sauce, and cook the pasta in – to save water and washing up!
Set aside a cup (or so) of the cauliflower cooking water just in case you need it for the sauce, then bring the rest back up to a boil and cook the tagliatelle – follow the instructions on the packet for how long to cook it for. It's usually around 10 minutes.
400 g tagliatelle
Put the cauliflower, Dijon mustard, nutritional yeast, milk and a good helping of salt and black pepper in a blender.
1 large cauliflower, 1 teaspoon Dijon mustard, 6 tablespoon nutritional yeast, 1 cup unsweetened oat milk, Salt & pepper
Peel the roasted garlic and chuck it in the blender too, then blend everything until smooth – if it's looking a bit thick, add some of the water that the cauliflower was cooked in a little bit at a time. The sauce should be pretty thick so that it clings to the pasta, but still be somewhat runny.
3 cloves garlic
When the pasta is cooked, drain it and add it back to the empty pan.
Add the sprouts, then pour the sauce over and give everything a good stir so that everything is coated in the sauce.
That's it – get stuck in to your vegan Alfredo and let us know what you think!