Start by washing and cutting the cauliflower into small florets. Place the florets in a large pot of salted water over medium heat and bring it to a boil. Cook for about 15 minutes or until the cauliflower becomes tender. Once done, drain the water and set the cauliflower aside.

While the cauliflower cooks, bring another pot of salted water to a boil. Add the pasta and cook it for 3 to 4 minutes, approximately half of the suggested cooking time. Remember to reserve 1 cup of pasta water before draining the pasta. Set the pasta aside.

Using a blender, combine the cooked cauliflower, non-dairy milk, reserved pasta water, salt, and nutritional yeast. Blend until the mixture becomes smooth and creamy.

In a small skillet, heat the olive oil and add the garlic. Cook for 30 seconds to 1 minute until the garlic becomes fragrant, but be careful not to let it brown.

Pour the cauliflower sauce into a saucepan and add the cooked garlic and pasta. Simmer the mixture until it is heated through.

Serve the dish hot and garnish with freshly chopped parsley and a sprinkle of ground pepper.