Cavatelli With Roman Cauliflower recipes

Ingredients

• 2 tablespoons salt
• 1 medium head cauliflower, cut into 1-inch florets (about 4 cups)
• 1 medium head cauliflower, cut into 1-inch florets (about 4 cups)
• 6 tablespoons extra-virgin olive oil, plus extra for drizzling
• 3 shallots, finely chopped
• 1 teaspoon red pepper flakes
• 3 anchovy fillets, chopped
• 1 pound cavatelli
• 1/4 cup grated pecorino cheese, plus more for serving

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