Cut 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.
Add almonds and raisins, saute for a few minutes-season with salt.
Remove garlic clove and discard.
Cook pasta in salted boiling water until very al dente. Add pasta to cauliflower pan to finish cooking with a spoon of pasta water.
Garnish with orange zest.