Place raw cashews in a bowl and cover with water to soak.
On a sheet pan lined with foil and coated with cooking spray, arrange cauliflower onto one layer. Drizzle with olive oil and toss with tongs. season well with kosher salt and pepper.
In another medium saucepan, place carrots and potato and cover with water. Bring to a boil and cook veggies until potato is easily pierced with a knife, about 8 minutes. Turn off heat but reserve water.
Place prosciutto slices on top of cauliflower. Place sheet pan into oven and roast for 20 minutes or until cauliflower is golden.
Meanwhile, cook pasta. Start by filling one large pot with hot water over high heat. Cover and bring to a boil, then cook chickpea pasta according to package directions. Rinse pasta with cold water.
Using a slotted spoon, remove cooked veggies from saucepan and place into a blender jar. Strain cashews and add to jar with garlic, nutritional yeast, cayenne pepper, lemon juice, salt and pepper. Add 1 cup of the reserved cooking water to the blender and place on lid.Cover lid with a kitchen towel and hold down firmly as you begin to blend from low to high. Blend until smooth and creamy, then taste! Adjust for seasonings if needed.
In your serving bowl, add cooked pasta and cheese sauce, tossing to coat. Top with roasted cauliflower and crispy prosciutto and serve immediately!
Keyword cauliflower, mac and cheese, macaroni, prosciutto, roasted