Preheat oven to 400°F or 200°C.

Add all veggies to a baking sheet. Season with herbs and drizzle with olive oil. Toss to coat. Roast for 30 minutes or until cauliflower is tender and nicely browned. Stir halfway through.

Blend all sauce ingredients until smooth, creamy, cheesy paste. Set aside.

Cook pasta in lightly salted water according to the instructions on the package. Drain when ready.

Method 1: Add a small dash of vinegar to a pan of steadily simmering water. Crack eggs individually into a cup make sure yolk stays intact. Create a gentle whirlpool in the water to help the egg white wrap around the yolk. Slowly tip the egg into the water, white first. Leave to cook for three minutes. Remove with a spoon, cutting off any wispy edges using the edge of the spoon. Drain onto kitchen paper.

Method 2: fill a one-cup microwavable bowl or cup with ½ cup of water. Delicately crack an egg into the water, making sure it's totally covered. Cover with a microwave-safe dish or saucer and cook on high for one minute. The white should be firm, but the yolk should still jiggle to indicate it's runny.

Method 3: fill a medium saucepan with about 2 inches of water, just enough to cover the eggs while poaching. Bring the water to a boil, and then turn off the heat. Place the outer rims of 2 mason jars (or use a ramekin if you have those) in the bottom of the pan. Crack one egg into a small dish and gently pour into one of the Ball jar rims. Repeat with the second egg. Cover and let sit for 5 minutes (4 for really soft, 4:30 for soft, 5 for medium).

Combine drained pasta with roasted veggies, and cashew sauce. Mix well and serve with poached egg on top.