Flavors by Alessandra

0 Bring a large pot of generously salted water to a boil. Add the cauliflower florets and cook until fork tender, about 3 to 5 minutes depending on their size.
1 Using a slotted spoon or strainer, transfer the cauliflower from the pot directly into a bowl or plate and set aside. Keep the water boiling.
2 Heat 1 to 2 tablespoons olive oil in a large skillet over medium heat. Add the anchovy fillets and stir until they melt into the oil. Add the chopped garlic and cook for about 1 minute, until fragrant.
3 Add the cooked cauliflower to the skillet and season lightly with salt. Using a wooden spoon, gently break the cauliflower into small pieces so it begins to form a loose sauce.
4 Bring the same pot of water back to a boil and cook the pasta until 1 to 2 minutes under al dente.
5 Meanwhile, heat a drizzle of olive oil in a small skillet over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until golden brown. Season with a pinch of salt and set aside.
6 Transfer the pasta directly into the skillet with the cauliflower mixture along with a splash of pasta water. Toss until the pasta is well coated and glossy, adding more pasta water or olive oil if needed.
7 Plate the pasta and finish with toasted panko, freshly grated Parmigiano, and chopped parsley.