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Preheat oven to 425 F.
In a large sauté pan, over medium heat, pour ¾ cup (10 Tbsp.) olive oil.
As oil is heating, add sliced garlic and cook for 3 – 4 minutes, until garlic turns golden.
With a slotted spoon, remove garlic from oil and set aside.
Remove oil from burner and set aside.
In a large shallow baking pan, toss the cauliflower florets with remaining olive oil (¼ cup), and salt.
Roast, tossing occasionally, for 30 minutes, until soft and golden.
Remove from oven and add Parmigiano. Toss to combine.
Roast for another 10 minutes.
In the meantime, in a large pot of salted boiling water, cook the pasta according to package instructions, until al dente.
Drain pasta, reserving 1 cup of cooking water, and deliver to a large bowl.
Add and combine olive oil, fried garlic, red pepper flakes, chopped parsley, roasted cauliflower and as much water as needed to make the mixing of the pasta easy.
Top with more Parmigiano.
Serve warm.