Bring a large pot of water to a boil over high heat. Add a generous pinch of salt, then the spaghetti. Cook according to the package directions. Drain and set aside.
Meanwhile, place the cauliflower (in batches) into the food processor and pulse to form couscous-like crumbs; transfer all to a large-sized mixing bowl.
Still using your food processor, add in the almonds or pine nuts, green olives, sun-dried tomatoes, cheese, garlic, capers and parsley. Pulse to form a coarse bread-crumb consistency, then add the mixture to the cauliflower in the bowl, along with the crushed red pepper flakes.
Stir in the olive oil, 2 teaspoons of the vinegar and salt. Mix well and taste and adjust seasoning as needed.
Add the pasta and toss to coat evenly. Drizzle with a touch more olive oil and a splash of the vinegar if needed. Serve and enjoy!