Cook the pasta according to packaging instructions. Drain when cooked.
Cook the cauliflower florets in a large saucepan for around 8-10 minutes. Alternatively, you can steam them in a steamer basket.
Drain and rinse the cauliflower, and transfer to a blender or food processor, together with the salt, garlic powder, onion, garlic cloves, tofu, plant based milk, cornstarch and lemon juice. Blend until very smooth.
Transfer the sauce to a large pan and stir over a medium heat for 2-3 minutes. Add the cooked pasta, stir together, and serve.