Wash the cauliflower, cut into florets and cook in salted water until it falls off the fork.

Place the cauliflower florets in a blender together with the yeast flakes, salt, pepper, garlic powder, onion powder, miso, olive oil and vegetable drink (250-300 ml depending on the size of the cauliflower). The consistency should not be too runny, but very smooth and creamy.

Heat some oil in a medium-sized pan and fry the planted chicken until it turns golden brown. Season with salt and pepper if necessary. Meanwhile, cook the rigatoni in salted water according to package instructions until al dente.

Mix the rigatoni and cauliflower sauce together, then stir in the planted chicken. Add additional salt and pepper if necessary.

Optional: Chop the parsley and sprinkle it over the Rigatoni Alfredo along with some vegan Parmesan.