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Preheat the oven to 200°C (400°F). Line a large baking tray with parchment paper and set aside. Cut the cauliflower into small florets. Arrange over the prepared baking tray and season with salt and black pepper. Drizzle with two tablespoons of olive oil and roast for 20 minutes.
Meanwhile, slice the sausages. Heat the remaining olive oil in a frying pan and add the sausages. Cook the sausages for 8-10 minutes over medium heat.
Add the tomato sauce and garlic powder. Taste and optionally add more salt or pepper. Stir well and cook for another 8-10 minutes over medium heat. When done, remove from the heat and set aside.
Remove the cauliflower from the oven. Taste and add more salt or pepper if needed. Let rest for 5 minutes.
Preheat the oven to 180°C (350°F). Shred the mozzarella and parmesan cheese. Spread half of the tomato mixture over a 30x20cm (12×8-inch) casserole dish. Add half of the roasted cauliflower and top with half of the mozzarella, ricotta, and parmesan cheese.
Repeat with the remaining ingredients. Cover with an oven-safe lid or aluminum foil and bake for 15 minutes.
When done, remove from the oven and cool for 5 minutes. Cut the Keto pasta bake into 10 equal pieces and serve immediately. Enjoy!