Boil the cauliflower

• Bring a pot of water to a boil.
• Add the cauliflower florets and simmer until tender.

Blend the green sauce

• Transfer the cooked cauliflower to a blender.
• Add the butter, baby spinach, milk and cheese.
• Blend until the sauce is nice and creamy and smooth.

Cook the pasta

• Cook the pasta in the same water used for the cauliflower, until al dente.
• Drain the pasta.

Combine and serve

• Add as much green sauce as you like to the hot pasta and stir to coat.
• Season generously with black pepper and serve.
• Store any extra sauce in the fridge or freezer for future meals.