Heat the extra virgin olive oil in a skillet with the garlic. Add the San Marzano DOP tomatoes, a few leaves of basil, the pine nuts and season with salt. Cook over a gentle heat for a few minutes and then add the cauliflower cleaned and broken into florets. Cook for about 20 minutes until the sauce has reduced. Taste and adjust the salt, if needed.
In the meantime, coat the squid rings in the flour, shake to get rid of the excess flour. Heat the sunflower oil in a deep skillet and fry the squid until golden and crispy. Drain and dry on kitchen paper. Salt lightly.
To serve, carefully mix the cauliflower florets with the tomato sauce on each plate with the crispy squid. Garnish with a splash of the remaining tomato sauce, a few basil leaves and the pine nuts.