Soak the cashews in water overnight or at least for few hours. 

Wash the cauliflower, cut it in half and remove the florets from the head. Slice the florets in 1/2 inch thick slices.

Place the cauliflower on a baking sheet lined with some parchment paper. Add the garlic cloves and drizzle with some Extra Virgin Olive oil. Adjust with salt and sprinkle few teaspoons of herbs de Provence. Turn the cauliflower florets to evenly coat them on each side.

Roast in preheated oven to 400F 20min, mixing half way. Bake in broil mode additional 5min to caramelize and get that lovely golden color.

Prepare the pot full of water for the pasta. When the water is boiling add 1 Tbsp of sea salt and the pasta. Cook following the cooking time on the packaging.

In a food processor add the drained cashews + the yogurt + parmesan cheese + pinch of salt + hemp seeds + 3/4 of the roasted cauliflower + 1 cup from the boiling water from the pasta. 

Drain the pasta and reserve another cup of the boiling water to thin the sauce as needed.

Combine the pasta with the cauliflower cheesy cream and top with the remaining roasted cauliflower. Use the boiling water to adjust the consistency of the sauce. Serve warm.