Roasted Cauliflower Pasta

This recipe is very forgiving, and I usually don't measure much and it always turns out amazing.  Also, the cauliflower is awesome even without pasta...

 Roasted Cauliflower Pasta

Ingredients

• 1 head of garlic, cloves separated but not peeled (honestly, I haven't had garlic the last couple times so I just sprinkle a bunch of garlic powder on the cauliflower with the salt and pepper and it's awesome)
• 1 large head of cauliflower, trimmed, cut into florets
• 4½ tablespoons good olive oil, divided
• Kosher salt and black pepper
• ¼ cup minced fresh parsley (optional,but pretty and good)
• 3 Tbsp. toasted pine nuts
• 2 Tbsp. freshly squeezed lemon juice
• 6 oz. linguine (or whatever.)
• parmesan/romano/asiago cheese, shredded

1.) Preheat oven to 450° F. Bring a large pot of water to a boil and add the garlic cloves. Boil for 15 seconds. Fish out the cloves, peel and cut off any brown parts. Cut the largest cloves in half lengthwise. Keep the water simmering.
2.) On a sheet pan, toss the cauliflower with garlic, 3 Tbsp. olive oil, 2 tsp. salt and 1 tsp. pepper. Spread mixture out in a single layer and roast for 20-25 minutes, tossing twice, until the cauliflower is tender and garlic is lightly browned. When the cauliflower is about 5 minutes away from being done, sprinkle some parmesan/romano/asiago cheese on the cauliflower, then season the water with salt and some olive oil. Toss the pasta into the boiling water and cook until al dente. Drain and put pasta in large mixing bowl.
3.) Scrape the cauliflower with garlic and pan juices into large mixing bowl with pasta. Add remaining 1½ Tbsp. olive oil, parsley, pine nuts and lemon juice. Sprinkle with more cheese (to taste). Toss everything together.