Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large bowl, toss the cauliflower florets with 1 tablespoon of olive oil, smoked paprika, salt, and black pepper until well coated. Spread in a single layer on a baking sheet.
Step 3: Roast for 20-25 minutes, or until the cauliflower is tender-crisp and slightly charred. Set aside.
Step 4: While the cauliflower roasts, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta cooking water before draining the pasta.
Step 5: In a large skillet or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
Step 6: Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Step 7: Stir in the minced chipotles in adobo sauce and their liquid. Cook for 2-3 minutes, allowing the flavors to deepen.
Step 8: Pour in the vegetable broth and bring to a simmer. Let it reduce slightly for about 5 minutes, scraping up any browned bits from the bottom of the pan.
Step 9: Reduce the heat to low. Stir in the heavy cream and softened cream cheese until the cream cheese is fully melted and the sauce is smooth and creamy. Season with salt and black pepper to taste.
Step 10: Add the drained pasta and roasted cauliflower to the skillet with the creamy chipotle sauce. Toss everything together, adding a splash or two of the reserved pasta water if the sauce is too thick, until the pasta is well coated.
Step 11: Stir in the fresh cilantro and lime juice. Taste and adjust seasonings as needed.
Step 12: Serve hot, garnished with extra fresh cilantro or a sprinkle of grated Parmesan cheese, if desired. Enjoy your Creamy Smoky Chipotle Pasta with Cauliflower!