Heat some salted water in a large saucepan. When boiling, add cauliflower florets and cook for 10 mins until soft and tender. Drain and set aside to cool.

While the cauliflower florets are cooking, heat some olive oil in a frying pan. Add half of a finely chopped onion. Fry gently until soft. Add 2 crushed garlic cloves and cook for a few more minutes, taking care not to let the garlic go brown. Set aside in a bowl.

Heat some more olive oil in the same frying pan. Add the other half of the onion. Fry gently until soft. Add 1 crushed garlic clove and the finely chopped mushrooms. Fry under medium heat until the mushrooms are soft. Add finely chopped spinach leaves to the pan and cook until wilted. Set aside when done.

In the meantime cook the pasta according to packet instructions in a separate saucepan.

When the cauliflower has cooled down, place the florets in a blender with the reserved onion and garlic, beetroot, lemon juice, dried Italian herbs, dairy-free milk and capers. Blend to a smooth creamy texture. Season to taste with salt and pepper.

Mix cooked pasta and the cauliflower sauce. Share evenly between 2 plates.

Serve straight away, topped with the mushrooms and spinach mixture. Add a squeeze of lemon juice, capers or caperberries, Kalamata olives and walnuts on top.