Preheat oven to 425 degrees. Add a tablespoon of olive oil to a baking sheet.

Combine remaining olive oil, mayo, taco seasoning, garlic, two tablespoons of the lime juice in a large bowl. Toss in the cauliflower and mix to coat. Place on prepared baking sheet. Bake for 20 minutes, turn over cauliflower pieces. Add the peppers and asparagus and bake another 10 minutes. Set aside.

Meanwhile, saute the minced onions in the butter in an oven safe pot (such as a dutch oven pot) until translucent, about 5 minutes. Add in the serrano peppers and garlic. Saute another minute. Add in the salsa, taco seasoning and honey. Simmer for 5 minutes. Add in the vegetable broth and bring to a boil.

Add in the uncooked pasta. Stir. Place a lid on your pot and bake in your preheated oven for 10 minutes. Stir, adding in another 1/4 cup broth if it looks dry (I did not need it, but oven temps vary). Cover and bake another 5 minutes. Remove from oven.

Stir in cream, cheese, the roasted veggies, cilantro and the last tablespoon of lime juice. The cheese should melt on it's own, but if it needs a little more coaxing, turn burner on to low and cook another minutes or so.