Bring a medium pot of salted water to boil. Add the pasta and cook until al dente. Reserve 1 cup of pasta water and drain the pasta. Set it aside.
In a large bowl, combine the cauliflower pieces, the chickpeas, garlic, red pepper flakes and 1/3 cup olive oil until well coated. Season with salt and pepper. Spread it evenly on a cookie sheet and broil it for 10 to 20 minutes or until lightly browned.
Zest the lemon and cut it in half. When the cauliflower and chickpeas are lightly browned, remove them from the heat and add the lemon zest and the juice of 1/2 the lemon.
In a large saucepan or wok, melt the butter and place the pasta in, tossing it lightly.
Mix the ricotta with 1/3 cup of the hot pasta water until creamy. Then add it to the pasta and mix in the cauliflower/chickpea, lemon mixture. Stir over medium heat until heated through. Add more pasta water if needed for a more creamy consistency. Add salt and pepper to taste. Sprinkle with chopped parsley and serve with grated cheese. Makes enough for three to four servings.
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