Cauliflower with almonds and chilli

Although it is in season all year, cauliflower is at its best in late autumn and winter. It should be firm, ivory-coloured and have stiff, not limp, leaves. A fairly bland vegetable, it is best cooked al dente and responds well to stronger flavours, whether Indian spicing, the olives, garlic and anchovies of Sicily (see also Bucatini with Cauliflower, Raisins and Pine Nuts) or the simple treatment of almonds and chilli flakes given here. Grated pecorino co