Ingredients:
400 g fusilli
1 cauliflower
olive oil to taste
salt
black pepper
nutmeg
rice milk to taste
50 g of sprouts
parmesan to taste

Preparation:
Boil the cauliflower and once cooked blend it. Add the nutmeg, a drizzle of oil, a little rice milk and set aside. Add the cream to the freshly drained pasta and sauté for a few minutes in the pan with the sprouts. Complete with black pepper and a sprinkle of Parmesan as desired.