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1
Fill a large stockpot with cold water and place over high heat.
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2
Pour olive oil in a large saucepan and turn the flame on low.
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3
Mince the garlic and add to olive oil, let cook until just starting to brown.
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4
Slice the onion and add to the garlic and olive oil.
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5
Add 3 anchovies to the pan and mash them until they disintegrate.
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6
Next, add the vegetable broth and white wine.
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7
Turn the flame up to medium-low, and allow the broth and wine mixture to reduce for a couple minutes.
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8
Take the head of cauliflower and peel away the green leaves.
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9
Cut off the stalks and discard.
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10
Chop the cauliflower crowns into bite-sized pieces, set aside.
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11
Add the chopped cauliflower to the onion/garlic mixture, and season with red pepper flakes, to taste.
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12
Reduce the heat back to medium, and let the cauliflower cook, stirring frequently.
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13
Snap the asparagus in half and cut into bite size pieces on the diagonal.
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14
Add the asparagus and the peas and cook for about 5 minutes.
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15
When the asparagus is almost tender, add the tomatoes.
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16
The tomatoes should stay chunky, so do not cook too long, or stir the sauce too much because the tomatoes tend to fall apart.
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17
Add toasted almonds and season with salt and pepper, to taste.
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18
Remove from heat.
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19
When the pasta water comes to a rolling boil, add some salt and then the pasta.
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20
Keep the heat on high.
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21
Cook pasta until firm to the bite, al dente.
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22
Drain and transfer pasta to a warm bowl.
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23
Sprinkle with olive oil, and gently toss.
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24
Then add the sauce and gently toss again.
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25
Garnish with Parmesan or Romano and serve.
