INGREDIENTS
1 large head
cauliflower
6 large cloves
garlic
1 tsp
thyme
1 serving
olive oil
1 serving
salt
1/4 cup
slivered almonds
5
shallots
1 cup
ricotta
3 sprigs
thyme
1 tsp
lemon zest
1 1/2 cups
salty pasta water
400 gs
spaghettini
1 serving
parsley