Preheat oven to 350 degrees. Bring water to a boil and cook pasta according to package directions. Reserve 1-2 cups pasta water for sauce and set aside.
While pasta cooks, cut up cauliflower into florets. Evenly place on baking sheet and spray with cooking spray. Season with salt and pepper to taste. Place in the oven and roast for 15 minutes, until fork tender and slightly golden.
Remove cauliflower from oven and add to food processor or blender to puree. Start with a 1/2 cup of reserved pasta water and puree until smooth. Add additional pasta water to acheive desired thickness. (I generally use around 1 cup)
Melt butter in a large saucepan over medium heat. Add garlic and saute for 1-2 mintues. Stir in the cauliflower puree, Neuchatel cheese, cottage cheese, mustard, and paprika. Stir until melted and well combined.
Combine pasta and cauliflower sauce. Add additional water if necessary for texture. Stir in shredded gouda, allowing it to melt in. Reserve a portion to sprinkle on top if desired. Add additional salt and pepper to taste. Garnish with parsley if desired.
