Roasted Cauliflower Pasta in a Lemon Cream Sauce

Chef Chris DiMinno at Clyde Common in Portland is my new hero.  He made a dish of roasted cauliflower with a lemon cream pasta that blew my mind.  Of course I had to try to make something similar, and this looked like just the recipe to start me off, even though the reviews are pretty hit or miss with some people loving it and others thinking it was too bland.
To start things off, I oven roasted my cauliflower with olive oil and garlic powder - 400 for about 30 minutes, with a quick stir in the middle until it's soft and a bit golden brown.
I put on some whole wheat rotelli pasta once the cauliflower was done and while that was cooking, I started on the sauce.
The juice of one lemon to start, with a packet of concentrated chicken stock from Trader Joe's (I love that stuff), then a little bit of pasta water once the pasta was done to make a sauce.  I cooked the pasta til it was still a bit underdone so it could continue to cook with the sauce.  I used some fat free half and half, and a scoop of fat free sour cream to thicken the sauce and make it creamy - though it really just went kind of gritty - I guess I DO need some fat in there somewhere.  I seasoned it up with a bit more garlic powder and the juice of another lemon, some salt & a sprinkling of Parmesan cheese.
I had some (boiled - I know, shush) chicken that I used to give the dish a bit of protein power.
The texture was all wrong, but the taste was really good.  I'll keep working on it.

The recipe I mentioned above seems like it might offer up better results - I should've taken my own advice.

3 skinless, boneless chicken breast halves
1 lemon, quartered
2 teaspoons garlic powder, divided
1 teaspoon ground black pepper, divided
2 (14.5 ounce) cans chicken broth
1/4 cup fresh lemon juice
1 (8 ounce) package rotelle pasta
1 cup heavy cream
1 teaspoon grated lemon zest  

Preheat oven to 350 degrees F (175 degrees C). Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the chicken breasts and season both sides using 1 1/2 teaspoons garlic powder and 3/4 teaspoon pepper. Bake for 40 minutes, or until juices run clear and chicken is no longer pink inside. 

Meanwhile, in a large saucepan, season the chicken broth with the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes. 

Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.