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1
Fill the large pot with salted water (at least 6 quarts water with 1 tablespoon salt), and heat to a boil.
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2
Grate the bread chunk on the coarse holes of a box grater into a mixing bowl; you should have about 2 cups of fluffy crumbs.
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3
Pour 5 tablespoons of the olive oil into the skillet, set it over medium-high heat, and scatter in the sliced garlic and peperoncino & let them sizzle for a minute or so, then dump in the bread crumbs, and stir to moisten them with the oil.
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4
Toast the crumbs for about 5 minutes, tossing them and shaking the pan almost continuously, until theyre golden and crisp; adjust the heat so neither the bread crumbs nor the garlic gets too dark.
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5
Turn off the heat, and pour the toasted crumbs and garlic into the serving bowl.
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6
Meanwhile, start cooking the cauliflower and cavatelli.
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7
With the cooking water at a rolling boil, drop in the cauliflower florets, and cook them for about 3 minutes, until barely tender.
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8
Drop in the cavatelli, stir, and return the water quickly to a boil.
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9
Cook another 4 to 5 minutes, until the cauliflower is fully tender and the pasta is al dente.
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10
Quickly drain them (you can empty the pot into a colander) and spill the pasta and florets on top of the bread crumbs in the bowl.
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11
Sprinkle the almonds, parsley, and salt,over the bowl and toss everything together well, until the crumbs and almonds are evenly distributed and coat the pasta and cauliflower florets.
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12
Drizzle the remaining 2 tablespoons olive oil all over, and toss again.
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13
Serve immediately, right from the bowl.
