Heat the olive oil in a large sauté pan over medium heat. Add the spring onions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and pease. Cook until the onions and garlic are turning light golden. Add the sauce and pasta and heat everything through, stirring occasionally, about 2 minutes.
Once hot, stir in the cheese and parsley, season with smoked salt and black pepper to taste and place in a serving bowl. Sprinkle with bread crumbs and serve immediately.
Sauce:
In a medium saucepan, cover the cauliflower with vegetable stock and simmer, partially covered, until really tender, about 20 minutes. Blend the cauliflower and stock till smooth with a blender or hand blender. While the blender is running, slowly pour in olive oil to emulsify.
Store any leftovers airtight in the refrigerator and use as a creamy sauce, warm or cold.