Preheat the oven to 400. Place the cauliflower and garlic in a baking dish with the water and salt. Cover with a lid or foil and bake for 25-35 minutes until tender to the bite.
Bring a large pot of water to a boil.
Meanwhile, place the almonds, lemon zest & juice, half of the broth and nutritional yeast/parmesan in a food processor or high speed blender. Pulse until it is mostly smooth.
Trim the asparagus, cut into 2 inch pieces and sauté in the olive oil over medium heat until tender. Season with salt & pepper, then set aside.
Place the pasta in the boiling water and cook about 6-10 minutes until el dente.
Once the cauliflower is tender, place in the food processor/blender and process until smooth, scrape down periodically until it is your desired texture. Add broth as needed. Season with salt and pepper adding more to taste.
Drizzle the cauliflower sauce on the pasta, tossing lightly to combine, top with the sautéed asparagus and finish with a garnish of sliced almonds, shaved parmesan or a dollop of creme fraiche.
