Preheat the oven to 180°C. Bring a large pan of salted water to the boil.

Cut the cauliflower into florets, toss with olive oil, salt, and pepper, then roast for 15 mins until just tender and golden. Grate the cheeses.

Add the pasta to the boiling salted water and cook according to the packet instructions. Drain, reserving a little of the pasta water.

In a blender, combine the silken tofu, Dijon mustard, garlic powder, parmesan, and a pinch of nutmeg. Season well with salt and pepper, then blend until smooth and creamy.

Return the pasta and roasted cauliflower to the pan. Pour over the tofu sauce and stir to coat. Add most of the cheeses (saving a handful for the top) and heat gently for a couple of minutes until the cheese has melted, loosening with a splash of pasta water if needed.

Transfer to an ovenproof dish, sprinkle with the remaining cheese, and bake for 10 mins until golden and bubbling. Finely chop the parsley.

Serve the pasta bake topped with chopped parsley and a crack of black pepper.