1 large head cauliflower
1 medium onion
1/2 cup breadcrumbs
1/2 cup chopped parsley
1/2 cup Pecorino Romano cheese
1/4 cup extra virgin olive oil
Boil pasta in salted water according to directions.
Rough chop and steam cauliflower (or boil) till tender. Set aside.
Add 1 tablespoon oil to a small frying pan and toast breadcrumbs, careful not to burn them. Set aside.
In a large frying pan sauté anchovies in olive oil til the begin to desolve.
Add onions and cook on medium heat till golden.
Add steamed cauliflower and mix well.
Drain pasta, reserving 1 cup water and toss into cauliflower mix.
Add 1/2 cup of water to pasta, toss and split between 6 plates.
Top each bowl with toasted breadcrumbs, parsley and freshly ground pepper.
Serve and enjoy.