In a mixing bowl, tossing once halfway through, until cauliflower is browned and charred in spots, about 30 - 35 minutes.
In a large serving bowl, beat eggs and cheese to combine. Add salt and pepper. Set aside.
Heat the olive oil and garlic in a large saucepan. Once the garlic begins to turn golden, remove from the oil and discard. Add pancetta to the pan. Sauté pancetta until it becomes golden brown, about 6 minutes. Cook the kale in the pan and sauté until it begins to wilt, about 3 to 4 minutes.
Meanwhile, bring 5 quarts of salted water to a boil. Cook the pasta according to package instructions. Drain, reserving 2 cups of the pasta water to finish sauce.
Combine hot pasta and pancetta mixture with oil in serving bowl with the egg and cheese. Toss to coat and to gently cook the eggs with the heat of the pasta. Once combined, add about 1/4 cup of the reserved hot pasta water and toss. If the pasta appears too dry, add another splash of pasta water. Add roasted cauliflower and toss again to coat.
Serve immediately sprinkled with additional cheese.