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1
Bring a large pot of water to a boil.
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2
Trim the cauliflower and divide it into florets.
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3
Salt the water and cook the cauliflower in it until it is tender but not mushy.
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4
Remove the cauliflower and set it aside; when it is cool enough to handle, chop it roughly into small pieces.
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5
(If you have a little extra time, you can poach the cauliflower wholeeven leaving the leaves on if you like; theyll add a little extra flavor to the water, and therefore to the pastawhich will save you the trouble of cutting it into florets).
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6
Meanwhile, cook the oil and garlic together in a large, deep skillet over medium-low heat, stirring occasionally, until the garlic is golden; start the pasta in the same water as you used for the cauliflower.
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7
When the garlic is ready, add the cauliflower and bread crumbs to the skillet and turn the heat to medium.
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8
Cook, stirring occasionally.
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9
When the pasta is just about doneit should be 2 or 3 minutes shy of being the way you like itdrain it, reserving about a cup of the cooking liquid.
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10
Add the pasta to the skillet with the cauliflower and toss with a large spoon until well combined.
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11
Add salt and pepper to taste along with some of the pasta water to keep the mixture from drying out.
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12
When the mixture is hot and the pasta tender and nicely glazed, serve.
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13
Feel free to add 3 or 4 anchovy fillets, with their oil, to the skillet along with the garlic if you like; when Im cooking for a group that enjoys bold flavors, I always do.
