Boil pasta Al Dante, Rinse and set aside to cool.
Saute onions and garlic over medium heat for 3-4 minutes until brown(add onions first, after 30 seconds add garlic). Add in the almond milk and boil.
Lower the heat to a medium and add cauliflower along with seasonings. Cook for 7 minutes or until cauliflower is soft.
Slowly blend the cauliflower mixture with lemon juice, parmesan cheese until smooth and creamy. Add more milk if dry.
Coat the spaghetti with the sauce until well incorporated.
Serve with a hint of dried mixed herbs for an aromatic sensation, garnish.
Serving Size 1