Definitely steam it first, especially with your bake time. It can get pretty subjective, but I think most people prefer fork tender cauliflower.
Cauliflower is in the same crucifer family as brussels sprouts, so it might do well with pork.
The most classic approaches you can find for cauliflower are gratins and Indian dishes. Indian dishes, by far, bring out the beauty of cauliflower, more than any other cuisine. The other fantastic aspect about Indian cuisine is that it's very cheese compatible. Traditional Indian cheese is very mozzarella-ish, especially when fried.
The downside to an Indian approach to cauliflower is that it involves a lot of ingredients/labor- fresh garlic, fresh ginger, sauteing plenty of onions, and of course, a multitude of spices.
If you just want to keep it simple, then I might take a gratin-ish route and work with a bechamel and some cheddar. No matter which way you'd go, like brussels sprouts, I'd probably avoid red sauce. If you want to branch out (pun intended) into other crucifers, I think broccoli/broccoli rabe are a bit more Italian compatible. Amano does a broccoli rabe and sausage pizza that's very good. I forget, you've done broccoli pies before, right?