Fry the crushed garlic in the oil till light brown.
Boil the cauliflower florets in the veg stock or the water with little salt for 8-10 minutes or till tender.
Cool and grind the boiled florets with milk, 1 cup veg stock in which the florets were boiled, the garlic till smooth and creamy. If needed add more stock or water.The sauce should not be too runny or too thick.
In a heated pan add olive oil ,sauce and the cheese and give a small boil till he cheese melts.Add salt and pepper as needed.
For the Pasta
Boil the Pasta as per the instructions on the pack, drain and show under cold running water, drain again and smear some oil on them so that they don’t stick to each other.
Fry the sliced bell peppers and mushrooms in a tbsp of oil or butter with a little fresh rosemary sprinkled on them for a minute and finally add some salt and pepper.
To assemble the Pasta , arrange the boiled pasta on a plate, pour some creamy cauliflower Alfredo sauce on it,and finally add some rosemary sauteed veggies on it, sprinkle some grated cheese(optional) and serve.