Roasted leek and cauliflower pasta INGREDIENTS ½ large cauliflower (550 g / 19½ oz) 45 ml / 3 tbsp olive oil, divided salt, to taste 3 tbsp nutritional yeast 2 smallish leeks ¼ tsp ground black pepper 2 tbsp coarse breadcrumbs (optional) 30 g / ¼ cup walnuts, to serve 2-3 garlic cloves (3 if you love garlic), diced very finely 200 g / 7 oz linguine pasta or similar (GF if needed) 80-120 ml / 1/3-½ cup dairy-free cream, homemade cashew cream works well too* zest of ½ lemon + 1-2 tbsp lemon juice 2 tbsp capers, finely chopped 2 tbsp parsley, finely chopped