Prepare the ingredients: Cut the cauliflower into small florets. Chop the garlic and dried chilies.

Infuse the oil: Add olive oil to a medium-sized pot. Add the chopped garlic and chilies. Turn the heat to low and cook until the garlic is sizzling, being careful not to brown it.

Cook the cauliflower: Increase the heat to high. Add the cauliflower florets, chicken stock, salt, pepper, and tomato puree. Stir fry, then simmer until the cauliflower softens.

Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente.

Create the creamy sauce: Once the cauliflower has softened, reduce the heat to low and add the cream. Gently mix and stir the cream as it starts to bubble, ensuring it doesn't boil. Heat the sauce through, then cover the pot and turn off the heat. Let it stand for 10 minutes to allow the flavors to meld.

Serve: Serve the creamy tomato cauliflower pasta hot, with a sprinkle of grated parmesan cheese and freshly ground black pepper on top.