1. Preheat oven to 200°C.
  2. Toss cauliflower florets and sage in olive oil and season with salt and pepper. Place cauliflower onto two baking paper lined baking trays and roast in the oven until golden, about 15 minutes, adding the sage for the last two minutes.
  3. Meanwhile, heat a large frypan over medium to high heat, add butter and leek and sauté until softened.
  4. Add stock and reduce by half.
  5. Add cream, reduce by half, then crumble in blue cheese and stir to melt through.
  6. Meanwhile, in a pot of boiling salted water, add pasta and cook as per packet instructions, retaining a little of the pasta cooking water.
  7. Add pasta and cauliflower to the sauce, toss well to mix through, adding a splash of pasta cooking water to loosen the sauce if necessary.
  8. To finish garnish with crispy sage, chopped walnuts and shaved parmesan.
  9. Serve and enjoy with family and friends!