1 medium head of cauliflower, cored and broken into bite-sized florets
1/4 cup plus 2 tablespoons olive oil
1 pound farfalle, or bow tie-shaped pasta
3 cloves garlic, minced
3 anchovy filets
1 cup panko or dried breadcrumbs
1 teaspoon red pepper flakes
Salt
Freshly ground pepper
Parmesan cheese, for serving (optional)
Preheat the oven to 425°F.
Toss the cauliflower with 2 tablespoons of the olive oil, season it with salt and pepper, and spread it on a baking sheet. Bake for 15 minutes, stirring the florets halfway through, until the cauliflower is cooked through and beginning to brown.
Cook pasta according to directions, making sure to salt the water.
Heat the remaining 1/4 cup of olive oil in a large sauté pan over medium-low heat. Add the garlic and anchovy filets, stirring often to help the anchovies break down. Add the breadcrumbs, increase the heat to medium, and toast for 4 to 5 minutes, stirring constantly.
Add the cauliflower to the pan with the breadcrumbs. Cook for another 2 minutes, then stir in the red pepper flakes.
Drain the cooked pasta and add to the sauté pan (or toss everything in a large bowl if your pan won't hold it all). Season generously with salt and pepper, and add a few more swirls of olive oil if the mixture seems dry. Sprinkle with Parmesan cheese and serve immediately.
This recipe has been updated - originally posted March 2008.