Slice the mushroom stems into inch thick pieces.
Combine the rest of the scallop ingredients and marinate the shroom pieces for 1-3 hours.
Spray a little avocado oil in a pan over medium-high heat. Sear each shroom scallop on each side for about 4 minutes on each side or until golden brown.
Pre heat the oven to 375 degrees Fahrenheit.
Roast the cauliflower florets and head of garlic for 45 minutes or until tender.
Blend together the roasted cauliflower, garlic, cashews, water/vegetable broth, salt and pepper.
In a sauce pan over medium heat melt butter and add the white wine. Let cook down for a few minutes.
Add the blended cauliflower sauce and let simmer for a few minutes. Add the truffle oil last.
Cook pasta al dente. Top with cream sauce, a few shroom scallops, and perhaps some crushed red pepper, chopped fresh basil, maybe a squeeze of fresh lemon juice and/or vegan bacon bits (delicious!)! Enjoy!