In a large saucepan, over high heat, boil water and add salt (needs to be well salted). Blanch cauliflower florets in boiling water. Once cooked they should still be fairly firm as they will continue cooking while resting and in the pan. Remove with a slotted spoon, set aside.

In the same saucepan and water, blanch garlic cloves for 5 minutes. Drain and peel. Set aside.

Using the same saucepan and water again, add your pasta and cook a little firmer than al dente.

In a frying pan over low heat, add 1 tablespoon of olive oil. Sauté cooked garlic for 5-6 minutes or until golden brown. Remove and set aside.

In the same pan over high heat, add remaining olive oil, and toss in cauliflower to the pan. Cook and toss over medium heat for 4-5 minutes or until the cauliflower is golden brown and almost tender. Season with pepper (no salt should be necessary). Add lemon zest, anchovies and cooked garlic cloves. Deglaze pan with white wine. Reduce by half.

Add the almost al dente drained pasta to the cauliflower pan, toss or mix well. Add some of the pasta cooking water if too dry. Toss in the butter, mix gently until melted. Add chopped parsley, mix well and serve immediately.

Finish with the finely grated pecorino.