Remove leaves and stem from the cauliflower head and cut into florets. Add florets to a large mixing bowl with 1 tablespoon olive oil, 1 tablespoon melted butter, ½ teaspoon sea salt, and ⅛ teaspoon pepper. Mix until cauliflower is fully coated.

Line a baking sheet with parchment paper. A little trick is to crumple the paper first, uncrumple it, then it will easily shape to whatever surface.

Add the cauliflower florets to the baking sheet and place the sheet in the oven. Roast cauliflower for about 45 minutes, until browned and crispy.

Remove from the oven.

About 15 minutes before the cauliflower is finished roasting, bring a saucepan of salted water to a boil and begin cream sauce. When pasta water begins to boil, add a couple tablespoons of salt and cook pasta per instructions.

Melt 4 tablespoons of butter in a shallow saute pan over medium low heat. Add in 3 cloves minced garlic and saute for about a minute until fragrant, careful not to burn. Add ½ cup heavy cream and a pinch of black pepper.

Bring sauce to a low simmer and turn off heat. Mix in 1 cup of parmesan cheese until fully melted and combined with sauce.

Add 2 tablespoons of white miso and whisk into sauce.

After pasta has cooked, add ½ cup of pasta water to the sauce. Strain fettuccine and add it to the sauce. Add the roasted cauliflower and toss to combine.