Preheat oven to 425 F.
Boil pasta according to package instructions; drain and rinse briefly in cool water, then set aside.
Heat half the olive oil in a large (12-inch) oven-safe skillet over medium-high heat. Add the cauliflower and cook five minutes, stirring frequently, until starting to brown.
Add the pasta to the skillet, along with zest from the lemon, minced garlic, chopped scallions, paprika, remaining 2 tablespoons of olive oil, and the shredded Mozzarella cheese. Toss to combine.
Scoop ricotta cheese in small dollops over the top of the pasta mixture. Then sprinkle Parmesan cheese, parsley, and bread crumbs on top.
Place skillet into the oven and bake 20-25 minutes, or until cheese is bubbly and top of the pasta is golden brown.