Cut cauli into small florets. Chop garlic and chilli and heat in olive oil (from cold) until sizzling (don't brown). Add cauli and stock and boil until cauli begins to soften.
Add puree, salt and ground pepper and simmer until cauli is cooked.
Meanwhile cook the pasta until firm to the bite - don't over cook.
Add pasta and cream and mix gently. Heat sowly and stir when it begins to bubble - keeping it from boiling. heat through and turn off heat. Cover and sit for at least 10mins. Cream will turn more orange - reheat and repeat to bring out the flavour more.