Preheat the oven to 350˚F. Butter a 9-inch oven-safe baking dish and set aside.
Heat a large pot of water until boiling. Add the cauliflower florets and boil until tender, about 10 minutes. Using a slotted spoon, transfer the cauliflower to the prepared baking dish. Bring the pot of water back to a boil and add the pasta. Cook according to package directions, or until the pasta is al dente. Drain and add the pasta to the baking dish with the cauliflower.
Return the empty pot to the stove over medium heat and add the gorgonzola and crème fraîche. Cook, stirring with a wooden spoon, until softened into a smooth sauce. Add the salt and pepper and stir to combine. Pour the sauce over the pasta and cauliflower and cover with aluminum foil.
Transfer the dish to the oven and bake for 20 minutes, stirring once halfway through. Remove from the oven, discard the foil, and sprinkle the Parmesan cheese over the top. Set the broiler to high and return the dish to the oven. Broil for 5 minutes or until the parmesan has melted and is golden in color. Serve immediately.
The size of cauliflower heads can vary greatly. Try to use a medium size one for this recipe.