1: Remove and discard the green leaves from the cauliflower. Chop up the cauliflower into even sized pieces.
2: Peel the garlic cloves, and leave them whole.
3: Add the cauliflower, garlic, vegetable broth, and non-dairy milk to a big pot, and bring to a simmer.
4: Cook for about 10 minutes, until the cauliflower is very soft and falls apart when pierced with a fork.
5: Blend up the cauliflower mixture.
6: Add the nutritional yeast, white miso paste, and salt to taste and blend to combine.
7: If the sauce is too thin, return it to the pan and cook it down while stirring often.
8: If the sauce is too thick, add more vegetable broth or water.
9: Bring a large pot of water to a boil.
10: Cut the broccoli into florets, and peel and cut up the stem if desired.
11: Boil pasta according to instructions, and when two minutes of boiling time remain, add in the broccoli with the pasta to cook.
12: Drain the pasta and broccoli and return to the pot.
13: Stir in the cauliflower cream sauce and season with salt and pepper to taste.
14: Enjoy!
