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1
Pre-heat oven to 450 degrees.
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2
Combine first 3 ingredients on a cutting board and roughly chop into a chunky paste. Season with salt and pepper.
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3
Put mixture into a large bowl, add oils (anchovy and olive).
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4
Cut florets off head of cauliflower. Add florets to the mixture and toss to combine.
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5
Place mixed florets onto a large rimmed baking sheet. Arrange evenly into a single layer.
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6
Place in oven and roast cauliflower until softened and slightly blackened on edges and tips, 25-30 minutes depending on oven strength.
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7
Meanwhile cook pasta according to package.
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8
Chop fresh Italian parsley and set aside.
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9
When the pasta and the cauliflower have finished cooking, add pasta to a large serving bowl and combing with roasted cauliflower mixture. Top with chopped parsley and drizzle olive oil on top to taste. Serve Parmesan cheese on the side if desired.
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10
Additional Options: Dish is also delicious (and higher in calories) when bacon is added. If you want to try this, fry 2-4 pieces of bacon in a pan until crisp. This can be done while the pasta is cooking. When cooked, chop up bacon and add to pasta when you combine the roasted cauliflower mixture.
