1. Preheat oven to 220°C (425°F)

2. Remove cauliflower leaves and cut into large, even florets

3. Slice each floret thinly to ensure quick roasting

4. Toss with oil and flaky salt on a large baking sheet

5. Roast for 22–25 minutes, flipping halfway, until deeply golden and tender

6. While oven heats, bring a large pot of salted water to a boil

7. Cook fusilli according to package instructions until al dente, then drain, reserving 120 ml (1/2 cup) pasta water

8. In a medium saucepan, combine heavy cream, crumbled bouillon cube, and minced garlic

9. Whisk cornstarch with 15 ml (1 tbsp) water, then stir into the cream mixture

10. Simmer over medium heat for 2–3 minutes, stirring constantly, until slightly thickened

11. Remove from heat and stir in lemon zest, parsley, thyme, dill, and black pepper to taste

12. If sauce is too thick, adjust with reserved pasta water

13. Toss cooked pasta with half the sauce, then fold in roasted cauliflower

14. Adjust seasoning with salt if needed

15. Serve in warm bowls, topped with extra herbs, a grind of black pepper, and shaved Parmesan if desired