Don't be afraid of the anchovies in this recipe. They melt right into the sauce and give it great flavor. Substitute broccoli for the cauliflower if you like.
Toasted breadcrumbs add a crunchy finishing touch.
Serves two generously. With a slotted spoon or a skimmer, remove the cauliflower from the pot and drain it. Return the water to a boil for cooking the pasta. When the cauliflower is cool enough to handle, cut the florets into smaller pieces and set aside. In a large skillet, heat 2 Tbs. of the olive oil over medium-low heat.