Chop the onion and cauliflower, crush or mince the garlic, and cut chicken into bite-sized pieces seasoning with sea salt and pepper.

Measure out chicken stock and nutritional yeast.

Heat 1 teaspoon of olive oil in a medium-sized pot over medium heat.

Add chopped onion and crushed garlic, sauté for about 3 minutes until the onion is soft.

Add chopped cauliflower and chicken stock, bring to a gentle boil.

Cover the pot, reduce to simmer, and cook for about 5 minutes until fork-tender.

Transfer the mixture to a blender once cooled slightly.

Add nutritional yeast, lemon juice, sea salt, and soy sauce to the blender.

Blend on high until smooth, adjusting the thickness with stock or water as needed.

Bring a pot of salted water to a boil, add pasta and cook according to package instructions.

Drain pasta, return it to the pot and drizzle with 2 teaspoons of olive oil, tossing lightly.

Add baby spinach to the warm pasta to wilt gently.

Season chicken and heat remaining olive oil in a frying pan.

Cook chicken in a single layer until golden, about 6-8 minutes.

For pre-cooked chicken, warm it gently with stock or oil.

Add cooked chicken to pasta and spinach.

Pour cauliflower alfredo sauce over and toss gently. Adjust texture with reserved pasta water if necessary.

Taste and adjust seasoning with salt, pepper, or nutritional yeast before serving.