1. Firstly, make the crumb. Heat a medium frypan over medium / high heat. Add olive oil, breadcrumbs and cauliflower leaves. Season with salt and pepper. Sauté until golden and
    crunchy. Set aside.
  2. Heat a medium heavy based saucepan over medium heat. Add olive oil, leek, celery and garlic and sauté until softened.
  3. Add cauliflower and stock, season with salt and white pepper and simmer until cauliflower is tender.
  4. Add nutritional yeast and milk and process in a blender until smooth. Taste and adjust seasoning, adding more nutritional yeast if necessary - it should taste cheesy.
  5. Meanwhile, in a pot of boiling salted water, cook as per packet directions. Reserve a little of the pasta water.
  6. Return the cooked pasta to the pasta pot and pour over the cauliflower sauce, stirring to coat the pasta and adding reserved pasta water if required to loosen the sauce.
  7. Serve pasta with crumb sprinkled over the top and extra cracked pepper.