The Critical Mom's Cauliflower Casserole

This is adapted from a German children's cookbook featuring Bugs Bunny. But the Bugs Bunny version has no garlic and no cauliflower. I prefer my version:

Ingredients:
One large head of cauliflower
About 250 grams noodles (rigatoni or spiral noodles)
About 5oo ml cauliflower-water, i.e. the water in which you've boiled the cauliflower
About 200 ml cream (more is fine)
About half a tablespoon of nutmeg
A pinch or two of cayenne pepper
A block of  Parmesan cheese (enough for a family of five)
Butter--around 100 grams, total. More is okay.
Many cloves of garlic. Sixty, if you have the energy. But never mind. I only use one or two myself.
Five tablespoons of flour

PRE-HEAT oven to 200º Celsius (around 425º F)

(1) Boil noodles, drain and set aside in a colander. Lean toward al dente--they'll be baking too, and if you cook them for the "twenty minutes" the original recipe recommends, they'll disintegrate. 

(2) Grease a largish pan with butter. Around fifty grams of butter.

(3) Cut apart a head of cauliflower. Boil, including the little crumbly bits, for about ten minutes or until you can easily poke a fork in.

(4) Put the noodles in the greased pan. With a slotted spoon or small sieve, airlift cauliflower from pot to pan, leaving water intact, with all the little bits of cauliflower that were so small they stayed in the pot when you lifted out the rest.

(5) Mix noodles and cauliflower around in pan.

(6) On a small cutting board, slice up your garlic. Thin slices, but it doesn't have to be diced. Put these in a small pot with at least fifty (but if you use more I'd jump for joy) grams of butter, and put on low heat. Gradually add, stirring constantly, the five tablespoons of flour, and add the nutmeg and cayenne pepper. NOW add 500 ml of the cauliflower water, and you can include all the little piece of cauliflower that didn't yet make it into the dish. Stir. Add the cream. Keep stirring at low heat until the mixture thickens. Pour over the noodles and cauliflower.

Grate the Parmesan and sprinkle over the noodle-cauliflower casserole. Bake for thirty-to-forty minutes. Enjoy with red wine. Or white.