In a large pot of boiling water, cook the cauliflower in a steamer until tender, about 6 minutes.
In a small saute pan, warm the olive oil over moderate heat. Add the shallot and garlic and cook for 3 minutes, or until softened.
In a blender, add the cooked cauliflower, shallots and garlic, almond milk, nutritional yeast, lemon, and sea salt and process until thoroughly blended, about 30 seconds. Serve with zucchini noodles.
