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1
Bring a large pot of water to a boil. Salt it generously (with at least a tablespoon of salt) and drop in the cauliflower florets -- you might have to do this in two batches. Blanch for 5 minutes, remove using a spider or slotted spoon, and spread the florets on a baking sheet to cool. Reserve water to cook the pasta. Meanwhile, mince the anchovies and garlic together into a paste.
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2
Place 4 tablespoons (1/4 cup) of the olive oil and the cauliflower in your largest saute pan over medium-high heat. Cook, stirring occasionally, until the cauliflower is soft and falling apart. Try to resist stirring too often -- letting the florets cook undisturbed allows them to brown nicely. This might take 15 to 20 minutes. Add the additional tablespoon of olive oil to the pan if necessary, and adjust heat during this cooking time if necessary, too.
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3
Make a well in the cauliflower and add the garlic-anchovy paste. Add a pinch of the rosemary and hot red pepper flakes to taste. Cook, stirring occasionally, until the garlic is golden, then turn off the heat. Taste and adjust the seasoning with more salt, pepper flakes, or rosemary.
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4
Drop the pasta into the boiling cauliflower water, and cook, stirring occasionally, until the pasta is al dente. Drain pasta, reserving 1/4 cup of the cooking liquid. Transfer the pasta to the pan and toss well, until the cauliflower sauce has thoroughly coated the pasta, adding cooking water by the tablespoon (remember the water will be salty, so use caution when adding it to the pasta) if necessary. Top with breadcrumbs and serve immediately with freshly grated Grana.
