Preheat your oven to 220 degrees Celcius and bring a large pot of water to a boil for you wholewheat linguini.
Place your cauliflower florets on a baking tray and drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes or until golden in colour and cooked through.
Meanwhile, ready a pan over medium-high heat and add your flaked almonds. Toast for 3-5 minutes until fragrant and turning golden. Shifting occasionally to prevent burning, once completed remove from the pan.
In a medium bowl (a cereal bowl will do), combine your parmesan, lemon juice, and 60ml olive oil, and whisk together to combine. Season with salt and pepper.
When your cauliflower is almost ready to come out of the oven, and your water in your pot is boiling, add your linguini and cook for 2-3 minutes or until the pasta is al denté. Drain and place in a bowl with the vinegarette, toss to combine.
Gently toss the cauliflower and baby spinach through the dressed pasta, taste to test and season with salt and pepper.
Plate up your pasta, sprinkle with any remaining parmesan and flaked almonds and lastly sprinkle over your truffle zest.