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1
Preheat the oven to 400F.
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2
Trim away the leaves and cut out the core of the cauliflower with a paring knife.
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3
Cut and break the cauliflower into bite-size florets.
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4
Rinse thoroughly and drain.
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5
Combine the onion and capers with the 3 tablespoons oil in a baking pan.
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6
Add the cauliflower and toss to coat evenly.
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7
Season generously with salt and pepper, and spread in an even layer.
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8
Roast until tender and lightly browned, about 20 minutes.
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9
This can be done up to 1 day in advance.
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10
Bring a large pot of salted water to a boil over high heat.
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11
Add the farfalle and stir to submerge and separate the pieces.
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12
Cook, uncovered, until the pasta is just tender (al dente), about 8 minutes (check the cooking time for your pasta).
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13
While the pasta is cooking, heat the 5 tablespoons oil in a large saute pan over medium-high heat.
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14
Add the anchovies, stirring and smashing them in the hot oil, until they are almost melted.
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15
Add the garlic and cook, stirring constantly, until aromatic but still translucent, about 1 minute.
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16
Add the roasted cauliflower mixture and half of the parsley and toss until the cauliflower is well-coated and heated through, 2 to 3 minutes.
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17
Drain the pasta immediately in a colander.
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18
Shake well to remove any water clinging to the pasta.
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19
Add the drained pasta to the cauliflower mixture.
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20
Add the remaining parsley and the cheese.
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21
Toss until just combined and serve at once in a heated bowl, topped with the eggs, hot or at room temperature.
