With a chef’s knife or food processor, chop or pulse chiles to flake size.
Over medium low heat, warm garlic oil until it shimmers. Stir in shallots and saute until crisp, 5 minutes. Add in salt and riced cauliflower. Cook for 3 minutes or until golden. Turn heat to low and stir in chile flakes, stirring and cooking for 6 to 8 minutes or until crisp. Turn off the heat and set aside.
Cook pasta 1 minute less than manufacturer’s directions. Reserve 2 1/2 cups pasta water. Drain pasta and transfer back to stockpot.
Drain soaked almonds. Puree almonds with 1 1/2 cups pasta water, roasted garlic cloves, nutritional yeast, salt, and lemon juice. Season to taste.
Pour sauce into stockpot and toss pasta using tongs. Warm for 3 minutes or until thickened with much of the liquid cooked out but not pasty.
I like to plate the pasta in mounds and use a chopstick to nudge pockets in each mound. Tuck a teaspoonful-size scoop of the fiery cauliflower in each pocket. Shower on parsley. Twirl each mound with a chopstick and serve.