Make your rice pasta according to package directions. While waiting for the water to boil, start the next steps for the sauce.

Place the frozen cauliflower into a microwave-safe bowl along with ~3 Tbsp of water. Cover with a plate and microwave until heated through, between 6 and 8 minutes, stirring halfway.

Scoop the steamed cauliflower into your food processor and buzz until it becomes a thick paste. If you don't have a food processor, you could also mash the cauliflower down with a fork in a large bowl.

Add in the tahini, nutritional yeast, lemon juice, sea salt, garlic powder, and smoked paprika and blend until smooth.

Lastly, with the food processor still running, slowly add the non-dairy milk until your sauce reaches the consistency you want. You may want to add a little more than 1/2 cup if you want a thinner consistency!

When the pasta is done, drain it and return it to the pot. Pour in your cauliflower cream sauce and stir until combined.

Plate and eat!