Andy Bennett'S Creamy Cauliflower Pasta Carbonara

• Pasta Carbonara
• 1 tablespoon (12g) olive oil
• 1 cup (100g) sliced spring onions or green onions
• 2 tablespoons (20g) roughly chopped garlic
• 1 cup (200g) Creamy Cauliflower Sauce (from below)
• 2 cups dried pasta, (250g) cooked al dente pasta (from about 125g dry pasta-for the rigatoni we used, this was about 2 cups dry pasta)
• 2/3 cup (90g) fresh or frozen green peas, cooked in salted water
• 1/2 cup Scant, (10g) chopped flat-leaf parsley
• 6 tablespoons (12g) finely grated Parmesan
• Smoked sea salt, to taste (optional)
• Freshly ground black pepper, to taste
• 1 tablespoon (4g) toasted breadcrumbs, or more to taste
• Creamy Cauliflower Sauce
• 2 cups (200g) cauliflower florets (in roughly 1/2-inch pieces)
• 2 1/4 cups (500g) vegetable stock or broth
• 1/2 cup (100g) olive oil
• Salt to taste

1. Heat the olive oil in a large saute pan over medium heat. Add the spring onions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook until the onions and garlic are turning light golden. Add the sauce, pasta, and peas and heat everything through, stirring occasionally, about 2 minutes.
2. Once hot, stir in the cheese and parsley, season with smoked salt and black pepper to taste and place in a serving bowl. Sprinkle with bread crumbs and serve immediately.
3. In a medium saucepan, cover the cauliflower with vegetable stock and simmer, partially covered, until really tender, about 20 minutes. Blend the cauliflower and stock till smooth with a blender or hand blender. While the blender is running, slowly pour in olive oil to emulsify.
4. Store any leftovers airtight in the refrigerator and use as a creamy sauce, warm or cold.

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Taken from food52.com/recipes/74430-andy-bennett-s-creamy-cauliflower-pasta-carbonara (may not work)