Get the water going: Fill a large pot with water and set it over high heat. Bring it to a boil while you prepare the other ingredients.

Set a large skillet on the stove over medium heat so it is ready when you need it.

Add the sliced almonds to the dry skillet. Toast them for 2 to 3 minutes, stirring often, until they are lightly golden and smell nutty.

Transfer the toasted almonds to a small bowl so they do not keep cooking in the hot skillet.

When the water comes to a full boil, add enough salt to make it taste lightly seasoned.

Put the spaghetti into the boiling water. Stir for the first 30 seconds so it does not stick, then cook until just tender, following the package time as a guide.

Start the skillet sauce: Pour the olive oil into the skillet and keep the heat at medium.

Add the chopped shallot to the skillet. Cook for 2 to 3 minutes, stirring often, until it softens and looks glossy.

Add the chopped anchovy fillets to the skillet. Press and stir them with a wooden spoon for about 1 minute, until they melt into the oil.

Add the cauliflower and 1/2 teaspoon kosher salt to the skillet. Stir well so the cauliflower is coated with the anchovy oil.

Pour 3/4 cup of the pasta cooking water into the skillet. Let it bubble, then partially cover the skillet and cook for 5 to 6 minutes, stirring once or twice, until the cauliflower is very tender.

Remove the lid. Use the back of your spoon to press some of the cauliflower against the skillet so it breaks down and makes the sauce rough and creamy, while leaving some small pieces whole.