We often have leftover boiled cauliflower … and this is what we most often do with it!
While the pasta is cooking, I dissolve a few anchovy fillets in a generous amount of extra-virgin olive oil with a whole, peeled clove of garlic. When the garlic has nicely coloured I remove it and add the chopped up cauliflower with salt and pepper and a chili pepper. I sauté for a few minutes, add a little chopped parsley and then add the drained pasta.
If we want cheese on top, then we prefer pecorino to parmesan. But cheese isn’t necessary! The same dish is good with broccoli.