For the pasta:
• 1 lb. brown rice spaghetti
• 4 quarts water
• 1 teaspoon salt

For the sauce:
• 1 medium sized head of cauliflower, chopped into florets
• 1½ cups unsweetened soy milk
• ¼ cup nutritional yeast
• 1 tablespoon cashew butter
• 1 teaspoon garlic powder
• ¼ teaspoon ground nutmeg
• Pinch of salt
• Cracked black pepper for garnish

For the garlic flatbread:
• 2 6x6 size whole wheat flatbread pieces, cut into 1-inch strips
• ¼ cup extra virgin olive oil
• 1 teaspoon garlic powder
• ¼ teaspoon kosher salt