Sicilian Cauliflower Pasta | With Crunchy Almonds

Wash the cauliflower, then break it into very small, bite-sized florets. Peel the garlic cloves and cut them into thin slices. Finely chop the fresh parsley.

In a dry, heated pan without any fat, toast the flaked almonds over medium heat for 2-3 minutes until golden brown and fragrant, taking care not to burn them. Transfer to a small bowl and set aside.

Bring a large pot of water to a boil, then salt it generously. Cook the penne pasta for 1-2 minutes less than indicated on the package so it remains perfectly al dente. Before draining, set aside 1 cup (approx. 150 ml) of starchy cooking water.