We fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, we add 35g salt, throw in the cauliflower and let it boil for 5-6 minutes. Then, we remove it with a pierced ladle and transfer it to a bowl.
We throw MISKO Plexoudes Golden Line in the same boiling water. We stir with a ladle and let the pasta boil for as long as indicated on the package.
We strain the pasta, keeping about 100ml of the water in which we boiled the pasta. We sprinkle with 2 tbsp. olive oil, stir gently and leave the pasta aside.
In the same pot where we boiled the pasta, we heat up 4 tbsp. olive oil and sauté the onion for 2-3 minutes until it softens.
We add the mushrooms, salt and freshly ground pepper, and sauté for 6-7 minutes until the fluids of the mushrooms evaporate.
We add the garlic and the cauliflower and sauté for 1 minute.
We pour in the wine and when the alcohol evaporates, we add the water in which we boiled the pasta, the Plexoudes, the crushed almonds and a little fresh thyme, and stir so that the ingredients blend together. We remove from heat.
We serve with freshly ground pepper and grated Kefalograviera cheese.