Pre-heat the oven to 400°F.
In a small pot, combine the garlic and EVOO; heat over a low flame and gently cook until the garlic is light golden in color and very fragrant, about 10-15 minutes. Remove the garlic cloves and reserve.
Pile the cauliflower on a baking sheet and dress with the lemon juice, about 3-4 tablespoons of the garlic-infused oil and the thyme, salt and pepper. Toss to combine and spread the florets out in a single layer. Roast to brown at the edges and until tender, 20-25 minutes. Cover with the Parmigiano Reggiano and roast for 5 minutes more. Turn the oven off.
Meanwhile, boil the parsnips in salted water to tender, 10-15 minutes. Puree in a food processor with the garlic cloves.
Bring a large pot of water to a boil for the pasta.
In a saucepot, combine the remaining garlic oil and butter over medium heat. When the butter foams, whisk in the flour and cook for 1 minute; add the stock and milk and thicken. Season with salt, pepper and nutmeg; combine the sauce with the parsnip puree and melt in the cheese.
Cook the pasta to al dente. Drain the pasta and toss with the sauce. Arrange in a serving dish topped with crispy cauliflower florets on top.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit