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1
Add 1 tablespoon of the salt and the cauliflower to a large pot of water and bring to a boil over high heat.
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2
Cook for 3 minutes, then remove the cauliflower from the water. Retain the water.
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3
Put half of the cauliflower into a blender along with 1 cup of the cooking water and 2 tablespoons of the oil. Blend until it turns into a puree. This will be the sauce for your pasta. You may need to add more of the cooking water to reach the desired consistency (as loose as tomato puree).
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4
Heat the remaining 4 tablespoons of oil in a pan over medium heat. Add the shallots, red pepper flakes, and anchovies. Saute for 1 minute.
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5
Increase the heat to high and add the reserved cauliflower florets. Saute for 2 minutes while stirring.
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6
Add the puree to the pan and saute for 30 to 40 seconds while stirring.
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7
To the pot with the reserved cauliflower cooking water, add the remaining 1 tablespoon of salt, return the water to a boil over high heat, and add the cavatelli. Cook according to the package instructions until al dente, 5 to 8 minutes.
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8
Reserve 1 cup of the pasta cooking water. Drain the pasta, stir it into the pan with the sauce, and cook everything together for 30 seconds. Add a couple more tablespoons of the pasta cooking water for a looser consistency, if desired.
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9
Remove the pan from the heat and stir in the cheese.
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10
Drizzle each serving with olive oil and serve with extra grated cheese for sprinkling.
