Bring two pots of water to a boil. In one pot add the cauliflower and cashews. In the other pot, cook rotini pasta according to package directions until al dente. Cook the cauliflower and cashews for about 10-15 minutes, until they are both soft.
Meanwhile, add the olive oil to a pan over medium heat. Add the chopped garlic and sauté, until golden brown, about 5 minutes. Remove from head.
Prepare a baking sheet with parchment paper. Steam the bell pepper in microwave or veggie steamer for a few minutes until soft then put under the broiler for 20 minutes until it's slightly charred (flipping halfway through).
When the cauliflower and cashews are soft, add them into a high-speed blender with 1 cup of canned coconut milk. Add in the nutritional yeast, garlic, and roasted pepper. Blend sauce on high until completely smooth.
Toss with pasta with sauce and enjoy!