Preheat your oven to 390°F (200°C). Place the cauliflower and garlic on a lined baking sheet or roasting pan. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and vegetable stock powder, and toss to coat. Roast for 30 minutes, or until the cauliflower is golden and easily pierced with a fork.

While the cauliflower roasts, pour boiling water over the cashews in a heatproof bowl. Cover and let soak for 20 minutes (or soak overnight for a creamier consistency). Drain and rinse with cool water.

Once the cauliflower is ready, allow it to cool slightly. In a high-speed blender, combine the roasted cauliflower, garlic, soaked cashews, almond milk, remaining olive oil, nutritional yeast, lemon juice, and a pinch of nutmeg. Blend until smooth, adding more almond milk for a thinner consistency if desired. Season to taste with salt and pepper.

Pour the sauce over your pasta of choice, toss to coat, and garnish with fresh parsley. Enjoy your creamy, dairy-free Alfredo!