Roasted garlic alfredo

Steps

1. Spread cauliflower on a baking tray, drizzle with olive oil and season with salt and pepper.
2. Cut about ½ inch off the top of the garlic bulb.
3. Drizzle the cut portion with olive oil, then wrap in tin foil.
4. Roast at 180˚C for 25 mins or until the cauliflower is tender.
5. Add the oat milk, nooch, rosemary, thyme and bay leaf to a saucepan and simmer for 10 minutes.
6. Take off the stove and leave to cool. Once cool sieve the mixture to remove the herbs.
7. Once garlic is cool squeeze into the blender, add cauliflower and blend into a puree.
8. Gradually pour in the milk whilst blending, once smooth turn off.
9. Prepare pasta according to package instructions. Reserve some cooking water.
10. Meanwhile, pour the sauce into the wok and simmer gently. Taste and season.
11. Add a little pasta water to the sauce, then stir in the pasta.