1.
Boil the stock with the cauliflower florets, and then reduce to a simmer. Allow to simmer until the cauliflower is very soft, about 30 mins.
2.
Meanwhile, cook your chosen low carb pasta according to the instructions, or spiralized courgette for about 2 mins in a pan.
3.
In a separate pan, add the butter over medium high heat. Once hot, add the mushrooms and broccoli. Cook for about 8 minutes, stirring often.
4.
Once the cauliflower is soft, remove from stock and blend with the cheese, garlic, salt, pepper and enough of stock to give a sauce consistency. Taste to alter seasonings to your preferences.
5.
Combine the pasta, vegetables and sauce.