Cauliflower Alfredo Sauce

Melt the vegan butter in a large deep pan over medium heat. Add the shallot and cook for 2 to 3 minutes until softened.
1 large shallot
2 tablespoons vegan butter
Stir in the garlic and red chilli flakes and cook for another minute until fragrant.
2 large garlic cloves
¼ teaspoon red chili flakes
Add the cauliflower florets and vegetable stock. Bring to a simmer, cover the pan and cook for 12 to 15 minutes until you can slide knife into a floret with no resistance.
1 pound cauliflower florets
2 cups vegetable stock
Meanwhile, bring a large pot of water to the boil and salt it generously. Cook the linguine until al dente according to the packet instructions. Reserve 1 cup of pasta water before draining.
10 oz linguine
Once the cauliflower is cooked, transfer the entire contents of the pan to a blender, including all the liquid. Blend on high for 1 minute until completely smooth.
Add the Dijon mustard, nutritional yeast, salt and black pepper. Blend for a few more seconds to combine.
1 teaspoon Dijon mustard
2 tablespoons nutritional yeast
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Pour the sauce back into the pan and reheat for 1-2 minutes. Add the cooked linguine and toss well to combine. Season with salt and freshly ground pepper to taste. Loosen with a splash of the reserved pasta water if needed, then serve immediately.