Add water to a pot and bring it to a boil.
Add in 1 tablespoon of salt per pound of pasta you are planning to cook. For this recipe, you'll need about 1/2 tablespoon of salt. Bring the water back to a boil. Only add salt to boiling water. Prolonged contact with salt can cause pitting on stainless steel surfaces, and salt placed in cold water takes longer to dissolve.
Add in 8 ounces of whole wheat elbow macaroni and cook according to package recommendations. While the pasta is cooking, let's make our sauce.
Add a little bit of olive oil to a pan. (NOTE: Because we are planning to mostly steam the cauliflower, you don't have to do this step, but you can.)
Add in 1 head of chopped cauliflower. Saute the cauliflower a little bit.
Add in 1 cup of vegetable broth, or until the bottom of the pan is covered by about 1/4 inch.
Bring the broth to a simmer, cover, and steam until the cauliflower is fork tender.
Once cauliflower has cooked, remove it from the pan using a slotted spoon (so excess liquid stays in the pan), and place it in a food processor. Puree until smooth.
Add the puree back into the pan you used to saute the cauliflower.
Once the pasta is done, add it directly to the pan with the cauliflower puree. Do not drain the pasta, simply use a slotted spoon. The starches from the pasta water will help make the sauce creamier.
Mix the pasta and cauliflower puree, over low heat until the pasta is fully covered. If the sauce is too thick, you can add in a little more vegetable broth to thin it out if needed. Salt and pepper to taste.
Plate and serve.