1.     Preheat the oven to 425 degrees F.

2.     Line two rimmed baking sheets with parchment paper. Pour the almonds onto the first baking sheet. On the second baking sheet, toss the cauliflower with 2 tablespoons of olive oil, salt and pepper.

3.     Place both baking sheets in the oven with the almonds on the upper rack. Toast the almonds until they are fragrant and golden, approximately 4 to 5 minutes. Transfer the almonds to a bowl to cool and keep the baking sheet for the kale.

4.     Roast the cauliflower until the florets are deeply golden on the edges, approximately 40 minutes, tossing halfway.

5.     To prepare the kale, slice away the tough bottom ends of the stalks. Then stack a few leaves at a time and roll them up. Thinly slice across the roll into kale ribbons approximately ¼ inch wide.

6.     On the same baking sheet as the almonds, drizzle the kale ribbons with 1 tablespoon of olive oil and toss until they are lightly coated on all sides. Arrange the kale in an even layer across the baking sheet and sprinkle with salt. Roast the kale until the edges become crisp, approximately 10 minutes.

7.     Meanwhile, bring a large pot of salted water to boil. Cook the spaghetti according to package directions until al dente. Reserve 1 cup of the pasta cooking water. Drain the spaghetti and return it to the pot.

8.     Add remaining tablespoon of olive oil, lemon juice, garlic and ¼ cup pasta water. Sprinkle in Parmesan. Toss to combine, adding more splashes of pasta water as necessary until the olive oil and Parmesan turns into a light sauce.

9.     Transfer spaghetti to a large serving bowl. Once the cauliflower is done roasting, toss it with the spaghetti followed by the kale and almonds. Season with salt and pepper. Add pinch of red pepper flakes. Serve immediately. This pasta keeps well, chilled, for a few days. Gently reheat before serving.