Roasted cauliflower pasta with alfredo sauce

We combined two recipes from Mel's Kitchen Cafe for this dinner. Afredo sauce from here, with the addition of roasted cauliflower from here.

1 large head cauliflower washed and cut into small bites ('cause we have toddlers)
1 tsp salt
1/4 tsp pepper
olive oil

2 tbs butter
3 cloves garlic, finely minced or pressed through a garlic press
4 oz cream cheese, softened and cut into 6 pieces
1 c. milk
3 oz Parmesan cheese, grated (about 1 cup)
1/2 tsp ground black pepper
1/2 tsp salt, more to taste, if needed
Hot cooked pasta

Pasta water  

For the vegetation-
Roast the cauliflower tossed with olive oil, salt, pepper and sugar at 450 for 10-12 minutes or until the cauliflower is tender and just slightly browned (I even made this part the night before just to make a week night dinner easier for us to put together).

While the pasta is cooking, make the sauce-
Over medium heat, melt butter in a medium pot and add garlic.
Cook about two minutes to just soften the garlic.
Add the cream cheese, stirring with a whisk until the mixture is smooth, about 2-3 minutes.
Add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce.
Stir in the Parmesan cheese, pepper and salt whisking until the cheese is melted.
If you want a thicker sauce, cook another 2-3 minutes.
Toss pasta and cauliflower with the sauce, adding in pasta water if it needs it.
Serve and top with more Parmesan cheese.

Toddler review-
They hadn't tried cauliflower before and all three loved it. Toddler approved!