I've been craving opposites lately. I want pasta, but I don't want it to be heavy. I want fresh flavors, but also something savory and comforting. I want vegetables, but I want a bit of meat, too. I blame this in-between weather with its warm days and chilly nights — though I suppose I should actually be thanking the weather because it led to the creation of this dish. Pan-roasted cauliflower and ribbons of prosciutto get folded into a bright but savory tomato cream sauce with pasta. It's a perfect union of all my conflicting opposites.