Roast cauliflower with half the olive oil at 200°C for fifteen minutes until golden.
Boil pasta in salted water until tender, drain, and reserve.
Blend roasted cauliflower, beans, cashews, soy milk, yeast, lemon juice, salt, and pepper until smooth.
Heat remaining oil in a pan and sauté garlic briefly until aromatic.
Pour blended sauce into the pan and warm gently.
Add onion powder, paprika, mustard powder, and turmeric, stirring constantly.
Adjust consistency using small amounts of water.
Fold cooked pasta into the sauce until evenly coated.
Simmer for two minutes, then remove from heat.
