Preheat oven to 400 degrees. Prepare cauliflower by chopping into small florets and arranging on a sheet pan lined with foil. Drizzle with 2 tbs. olive oil and season with salt and pepper and roast for 12-15 minutes or until golden.
Meanwhile, set a large pot of water over high heat and cover to boil. Once boiling, add 1 tbs. salt and the pasta. Cook according to package directions but do not discard pasta water.
In a deep pot or dutch oven, heat 1 tbs. olive oil then add ground chicken. Cook until no longer pink, about 5 minutes, then add garlic and shallots.
Use slotted spoon or sieve to transfer cooked pasta into ground chicken pot, along with 1 cup pasta water and goat cheese. Stir to create a sauce, adding more pasta water to thin as needed. Taste for seasoning, adding salt, pepper and red pepper flakes to your liking.
Once cauliflower has roasted, gently add to the pasta along with 1/4 cup grated parmesan. Serve warm or at room temperature!