Pre-heat the oven to 180 degrees c.
Place the tomato passata, water and peanut butter into the oven proof dish and stir to combine, breaking down the peanut butter with the back of a spoon.
Now add the dried pasta, onion, garlic, rinsed beans, grated carrot to the dish and stir all the ingredients together, ensuring the pasta is evenly spread and submerged in the liquid.
Next, add the cauliflower florets and arrange the halved tomatoes over the top of the dish.
Brush the cauliflower with the olive oil.
Cover the dish with foil or a lid and bake for 40 minutes.
After 50 minutes, remove the foil and bake for a further 20 minutes until the cauliflower starts to crust and the sauce reduces.
Sprinkle with fresh thyme, grated vegan cheese and ground black pepper before serving.