Remove the internal bone from the squid. Prepare the vegetable stock with: 1.5 liters of water, celery, carrots and onion in a saucepan and let it boil for about 20 minutes. In the meanwhile in a large skillet, fry a clove of garlic in 100 gr of oil and when the garlic becomes brown, remove it. Then, add the cauliflower cut into small pieces, and cook for two minutes. Pour the vegetable broth (without vegetables) and let it cook for about 15 minutes. Finally, mix all together and add salt to taste. Apart, in salted water, cook the pasta. In the meanwhile, in a pan, fry a clove of garlic in remaining oil. As it begins to brown, remove it and then add the squid, a ladle of cooking water and let cook for five minutes. Drain the pasta and add it to the squid with finely chopped parsley and whisk all for a few minutes. Serve the pasta on a bed of creamed cauliflower.