In a large pot, bring water to boil.

While water is reaching temperature, wash and chop cauliflower into large florets. Once boiling, add cauliflower to the water along with 1/2 teaspoon of salt.

In a large skillet, heat olive oil to medium, add minced garlic and thyme. Sauté until cauliflower is done cooking – 8 to 10 minutes. Set skillet aside for cooking scallops later.

When cauliflower is tender, drain it and save back 1/2 cup of the water from boiling.

Add cauliflower, sautéed garlic, water, 1 teaspoon each of sea salt and black pepper, coconut milk, white wine vinegar, and blend until smooth.

In a large pot, bring 8 cups of water to a boil and add a pinch of salt. Add pasta and stir occasionally.

In the skillet we used earlier, add 2 tablespoons of olive oil, bring to medium heat, and toss artichokes into the pan. Stir them around until heated, about 4-5 minutes.

Carefully toss scallops into the hot skillet and stir frequently until cooked through – about 3 to 4 minutes.

Add cauliflower sauce and continue stirring.

Drain pasta and then toss into the skillet to coat with sauce.

Serve immediately and enjoy!