Preheat oven to 400°F.
Boil water and add pasta shells.
Once shells are cooked drain and set aside.
Steam edamame and shell it.
Mix ricotta, goat cheese, lemon zest, parsley, and 1/4 tsp of salt.
Add edamame to cheese mixture.
Add edamame and cheese mixture to shells.
Place shells in a casserole dish and bake in oven for 20 min.
While shells bake chop up cauliflower and place in a pot with 2 c water and 2 Tbsp of olive oil.
Steam cauliflower until soft.
Drain cauliflower and place in a high powered blender.
Blend until smooth adding soy milk and lemon juice to thin the mixture.
Add 1/4 tsp of salt to cauliflower sauce.
Remove shells from oven and serve shells on a plate with cauliflower sauce poured over them.