Pasta and Cauliflower

Method

1. Slice the garlic very thinly and add it to a pan with chili pepper (use a little, as it's very spicy).
2. Add an anchovy fillet and let it melt slowly over low heat.
3. Separate the cauliflower into small florets, cutting them small.
4. Bring salted water to a boil and add the cauliflower florets and the leaves (tear the edges and add them).
5. After 2 minutes, transfer the cauliflower to the soffritto (garlic and chili) and let it sizzle briefly.
6. Add a splash of tomato passata (not too much), salt, and some cooking water. Cook for 5 minutes.
7. Bring the water back to a boil. Break the spaghetti into small pieces (only for soups/minestre).
8. Add the pasta to the boiling water and cook. In the last 2 minutes, transfer the pasta to the cauliflower pan.
9. When ready, turn off the heat and let it rest for 2 minutes so the pasta relaxes and becomes even better.
10. Serve with pecorino cheese on the base, then the soup, and more pecorino on top.