Begin by preparing the cauliflower, use a small sharp knife to cut the florets off the stalk as close to the florets as possible. Once done, heat the oil in a large saucepan on a small to medium heat, add the cauliflower florets, powdered fenugreek and cashews and stir fry for 3 to 4 minutes until they are brown (keep stirring or they will burn). Now add the vegetable stock, nutmeg, salt and pepper, stir through and place a lid on the saucepan then simmer on a high heat for 7 minutes. Once the time is up remove from the heat and leave to cool for 15 minutes.

When cooled, pour everything into a mixer and blend until you have a smooth sauce (a good 10 minutes). If you prefer a runny sauce, add more vegetable stock until you have the desired consistency. Once happy with your sauce, return to a saucepan and heat on a medium heat until it starts to simmer, stirring constantly then serve on pasta with chopped flat leaf parsley on top.