Cauliflower, anchovy and chilli strozzapreti

1.Heat oil in a large frying pan over medium-high heat, add onion and garlic and sauté until tender and golden (6-7 minutes). Add anchovy, breaking fillets up with the back of a wooden spoon, and sauté until dissolved (1 minute). Add butter and cauliflower and sauté until very caramelised and tender (8-10 minutes). Add parsley, lemon rind, juice and chilli, season to taste and keep warm.

2.Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (6-8 minutes). Drain, reserving 60ml cooking water. Return pasta and reserved cooking water to pan. Add cauliflower mixture, season to taste, add extra dried chilli flakes and serve hot, scattered with pecorino pepato.