Heat a sauté pan on medium-high heat. Add a little oil and swirl the pan to coat. Add the sausage and cook for 3-5 minutes on each side. Remove from the pan and set aside. Once cooled, slice into bite sized pieces.

Roughly chop the cauliflower (including the stalk). Mince the garlic. Chop or tear the oregano and basil. Cut the cherry tomatoes in half. Crush the whole plum tomatoes by hand or with the end of a spatula/spoon if needed.

Add the remaining oil, garlic and cauliflower and sauté for 2-3 minutes. Add the cherry tomato halves, dried chilies, red wine vinegar and crushed plum tomatoes including liquids. Reduce heat and let simmer. Add the sausage back to the pan, as well as the basil and oregano and cook for 3-5 minutes. Add the reserved pasta water and black pepper. Add the pasta to the sauce and toss until heated through and combined.

Divide mixture equally into serving bowls or plates. Using a vegetable peeler, shave 1 Tbsp of fresh parmesan over each bowl. Enjoy!