Tantillo California Extra Virgin Olive Oil as needed
1 cloves garlic
1/4 cup sliced almonds
2 tbsp raisins
Salt as needed
1/2 lb short cut pasta.
1Cut the cauliflower into very small florets. In a pan, heat Tantillo California Extra Virgin Olive Oil with clove of garlic and add cauliflower-sweat the cauliflower with a few spoonfuls of water and let reduce.
2Add almonds and raisins, saute for a few minutes-season with salt.
3Remove garlic clove and discard.
4Cook pasta in salted boiling water until very al dente. Add pasta to cauliflower pan to finish cooking with a spoon of pasta water.