This should be made with broccoli, or better, sprouting broccoli…but cauliflower is OK.
I put on a big pan of salted water for the pasta and divide a small cauliflower into small florets. When the water boils I add the orecchiette (or any short pasta will do) and after a minute or two the cauliflower. While they cook, I dissolve 4 anchovies in olive oil in a large frying pan with a clove of garlic and some chilli flakes (or fresh chilli). I drain the pasta and cauliflower al dente and sauté them for a minute or two in the flavoured oil.
I’ve tried making orecchiette by hand, but no good. Anyone out there with tips?