Vegan Everything Bagel Spaghetti

1 lb. (16 oz.) spaghetti or fettuccine pasta of your choice

1 small head of cauliflower

8 oz. firm tofu

1/3 cup nutritional yeast

2 Tbsp. lemon juice

1 Tbsp. extra virgin olive oil

1 tsp. garlic powder

2 tsp. kosher salt, divided

1/2 tsp. black pepper

For Everything Bagel breadcrumb topping:

3 Tbsp. everything bagel seasoning

2/3 cup panko breadcrumbs

2 Tbsp. extra virgin olive oil

1. Bring a medium-large pot of water to boil on high heat. Add 1 tsp. of the kosher salt.
2. Meanwhile, remove stem and leaves from cauliflower, and roughly chop into florets. Add cauliflower florets to the pot once water has come to a boil, and simmer cauliflower about 15 minutes, until tender and easily pierced with a knife.
3. While cauliflower is cooking, bring another large pot of water to boil, and cook your pasta according to package directions. Drain, and set aside.
4. While cauliflower and pasta are cooking, add the 2 Tbsp. olive oil to a small skillet over medium heat. Once warm, add panko breadcrumbs and everything bagel seasoning, and stir to coat in oil. Toast breadcrumbs over medium heat about 6-7 minutes, stirring frequently to avoid burning, until golden brown.
5. When cauliflower is tender, reserve 1 cup of the cauliflower cooking water, and then drain cauliflower.
6. Add cooked cauliflower, tofu, nutritional yeast, lemon juice, olive oil, garlic powder, remaining kosher salt, and pepper to a high speed blender, along with 1/2 cup of reserved cauliflower cooking water. Blend on medium speed, stopping once to scrape down sides and possibly add more of reserved cooking water, depending on consistency of sauce. Finish blending on high until sauce is smooth and creamy, about 30 seconds.
7. Pour cauliflower-tofu sauce over hot, cooked pasta, and toss to combine.
8. To serve, place sauce-coated pasta in a bowl, and sprinkle generously with everything bagel-seasoned toasted breadcrumbs.
9. Serve with a side salad or roasted vegetables for a complete meal.