Pasta With Green (Romanesco) Cauliflower

• 1 1/2 lbs cauliflower, medium (3 to 4 cups trimmed)
• salt, to taste
• 12 ounces pasta, uncooked
• 3 tablespoons extra virgin olive oil
• 1 pinch crushed red pepper flakes
• 2 garlic cloves, crushed
• 3 anchovy fillets, drained and chopped

1. Bring a large pot of water to a boil over high heat. Add the cauliflower and cook for about 10 minutes, until just tender. Use a Chinese skimmer or slotted spoon to transfer the florets to a bowl. Reserve cooking water to thin the final sauce (see below).
2. When the water returns to a boil, add 4 teaspoons of salt. Add the pasta and cook according to package directions, or until al dente, stirring once or twice. Drain, reserving 1/2 cup of the pasta cooking water for the sauce.
3. While the pasta is cooking, heat the oil in a large skillet over medium-low heat. Add the crushed red pepper flakes and the garlic; cook for a few minutes until the garlic is lightly browned but not burned.
4. Add the anchovies, stirring until they dissolve, then the cooked cauliflower. Reduce the heat to low and cook for 2 or 3 minutes to let the cauliflower "take in" the flavors.
5. Add just enough of the reserved cooking water to thin the sauce (making it less sticky). Add the drained pasta to the skillet, then immediately transfer to a large bowl. Toss well and serve.

cauliflower, salt, pasta, extra virgin olive oil, red pepper, garlic, anchovy

Taken from www.food.com/recipe/pasta-with-green-romanesco-cauliflower-399326 (may not work)