Bring a large pot of salted water to boil, cook macaroni until al dente, then drain.
In a saucepan, steam cauliflower for 8–10 minutes until fork tender.
Transfer cauliflower to blender with almond milk, nutritional yeast, olive oil, garlic, lemon juice, mustard, paprika, salt, and pepper.
Blend until smooth, creamy, and silky.
Return pasta to pot, pour cauliflower sauce over noodles, and stir until fully coated.
Heat gently on low for 2–3 minutes to combine flavors.
Serve hot, topped with fresh parsley if desired.
