Start by breaking down the cauliflower into bite-sized pieces that are approximately ½ inch thick. Arrange the pieces flat on a baking sheet, drizzle with olive oil, season with salt and pepper, then bake at 425 degrees for approximately 30 minutes (turn after approximately 20 minutes), or until they have a nice color on both sides.
When the cauliflower is done, remove it from the oven, and start your pasta.
Next, sauté your onions and garlic in a bit of olive oil, until they’re nicely caramelized, then deglaze the pan with white wine. Allow the wine to reduce, then add your cream and reduce the heat. Stir in your Gorgonzola, then chop some of the roasted cauliflower, and stir it into the sauce.
When the pasta is cooked, add the noodles to the pan with your sauce, and toss everything together, along with a drizzle of lemon juice, finely chopped parsley, and grated Parmesan cheese.
Finish with salt and pepper, as needed, and it’s ready to serve.