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Place cauliflower and 1 c. water inside, cover and bring to a boil. Steam for 5 minutes and drain the water. While the cauliflower is steaming, in a skillet, heat butter and sauté garlic and shallots until nicely browned (about 7-10 minutes).
Place cauliflower, salt, and browned garlic and shallots into a blender with ¾ c. nondairy milk. Blend until smooth. Add milk by 1 Tbsp. if it’s still too thick. Remember that this is replacing heavy cream so you don’t want it to be runny but a thick heavy cream-like consistency. Season according to taste.
Add drained pasta, tomatoes, and kale to the skillet and allow it to heat up again. Throw in the cauliflower “cream” and stir until everything is completely coated. Allow to simmer for 5 minutes or just until ¼ of the sauce has dissipated. Season with salt and pepper according to taste.