Rinse the cauliflower and cut it into large florets.
Melt the butter with the oil in a frying pan (make sure you have a suitable lid).
Place the florets in the pan once it is hot, and brown the cauliflower well on one side – it is important that they really take on some colour, as this helps to give them plenty of flavour.
Turn the florets once they are well browned on one side. Add the sage leaves and the halved garlic cloves, placing them in the fat so they become crispy (add a little extra butter if needed), then cover the pan and continue cooking for approx. 3 minutes.
Then turn off the heat and leave the cauliflower to finish cooking for approx. 8–10 minutes until completely tender.
Place the warm cauliflower on a serving dish or plate with the crisp sage leaves, finely grate the Parmesan over the top, and sprinkle with chopped almonds. Serve immediately.
