Step 1

In a pot, cook the cauliflower florets in salted water until tender (about 15 minutes) then discard the water.

Step 2

In another pot, cook pasta according to the instructions on the packaging.

Step 3

Once the cauliflower is fork-tender, process it in a blender or food processor, together with the vegetable broth, garlic, coconut milk, spices, and salt + pepper. Blend until the mixture is smooth.

Step 4

Heat oil in a skillet and fry the mushrooms over medium heat for about 5 minutes. Add spinach and fry for an additional minute. Turn off the heat.

Step 5

Place the cooked pasta in a large bowl, add the cauliflower sauce, mushrooms & spinach, and stir to combine.

Step 6

Pour everything into a greased baking dish (mine measures 13x9 inches / 33x23 cm).

Step 7

Make a batch of my vegan cheese sauce and pour it on top, or use any vegan cheese of choice.

Step 8

Bake at 400 degrees F (200 degrees C) for about 20 minutes. Enjoy!