• If using an oven, preheat to 200C fan (220C non-fan). If using an air-fryer, no need to preheat.

Roast the cauliflower:

• Cut the cauliflower into medium florets. Toss with the olive oil and a pinch of salt either on a baking tray (if using the oven) or in the basket of an air fryer.
  1 medium head cauliflower, 2 tbsp olive oil
• Roast for 20-25 minutes, flipping the cauliflower over halfway through the cook time. If using an air-fryer, air-fry at 200C for 15-20 minutes, shaking the basket occasionally to ensure even browning.

Blitz the cauliflower:

• Pour the boiling water into a jug and crumble in the veg stock cube. Stir in the tahini, if using.
  300 ml boiling water, 1 veg stock cube, 2 tbsp tahini (sesame paste)
• Add around 3/4 of the roasted cauliflower florets to the jug and use a hand blender (immersion blender) to blitz until smooth. Alternatively use a free-standing blender to blitz the sauce but make sure the stock has cooled to only be warm before blending to avoid accidents! If the sauce seems thick at the moment that's okay as we'll loosen it later with pasta water.

Fry the mushrooms:

• Chop the mushrooms into roughly 1cm chunks. Add to a dry non-stick frying pan with a pinch of salt. Cook over a medium heat, stirring occasionally, until the mushrooms are starting to brown.
  250 g chestnut mushrooms, salt
• Add the oil, garlic, smoked paprika, Maggi/soy sauce and sugar. Stir over a medium heat for 2 minutes so the garlic can cook. Remove from the heat and taste - season with any extra salt until the mushrooms are as salty as bacon!
  2 tbsp olive oil, 2 cloves garlic, 1/2 tsp smoked paprika, 4 splashes Maggi liquid seasoning (or 1 tbsp light soy sauce), 1 pinch sugar

Cook the pasta & sauce it up:

• Bring a large pot (or deep frying pan) of salted water to the boil. Add the spaghetti and cook according to the time on the packet.
  350 g dry spaghetti
• Remove some of the pasta water with a mug and set aside. Drain the pasta.
• Return the drained pasta to its pot/pan over a medium-low heat and pour in the cauliflower sauce. Toss together and loosen with the reserved pasta water as needed. Taste and season with salt and pepper, if needed. Remove from the heat.
• Divide the pasta between 4 bowls and top with the remaining roasted cauliflower florets and mushroom pancetta.