Remove skins from roasted garlic then add to a blender along with roasted cauliflower and milk. Process mixture until well pureed (remove insert of lid and cover with a folded kitchen cloth).
Brown butter in a medium saucepan over medium heat, then carefully add pureed cauliflower mixture to browned butter in saucepan and stir to combined.
Reduce heat slightly, add in Neufchatel cheese, Parmesan cheese and season with salt and pepper to taste.
Heat mixture until warmed through, adding in reserved pasta water 1 Tbsp at a time to thin sauce to desired consistency.
Return pasta to pot (without water) and toss with sauce (again adding in additional water to thin as desired). Serve warm, garnished with additional Parmesan and fresh parsley if desired.
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