For the cauliflower alfredo sauce, place the cauliflower, garlic cloves, vegetable broth, and coconut milk/vegan cashew cream in a large frying pan or saucepan and bring to a simmer over medium heat. Cook for about 10 minutes, until the cauliflower is very soft and falls apart when pierced with a fork.
Add the white miso paste and salt. Using an immersion or stand blender, blend the cauliflower and its cooking liquid. If you use a stand mixer, do this in batches, being careful not to fill the blender too high, so the hot liquid doesn't explode out of the top.
In the meantime, cook the pasta according to the package directions, then drain.
Return the pasta to the pan, then pour the cauliflower afredo sauce over top. Toss to heat through. To serve, garnish with a sprinkle of parmesan, parsley, and freshly cracked black pepper.
For vegan cashew cream, blend ½ cup of raw cashews and ½ cup of water in a blender until smooth. Soak cashews in hot water for 10 minutes and discard water if you are not using a high-power blender.
Nutrition info is for the sauce only (using cashew cream).