David Roccos Cauliflower Puttanesca

Ingredients

• 1⁄4 cup extra-virgin olive oil, plus more for drizzling
• 1 medium white onion, diced
• 6 anchovy fillets, roughly chopped
• 1 cup black olives, pitted
• 2 tbsp capers, drained
• 1⁄2 tsp dried chili flakes
• 1 can (28 oz./796 mL) crushed tomatoes
• 1 head cauliflower, cut into small florets
• 1 lb. pasta
• 1⁄2 cup freshly grated Parmigiano-Reggiano
• 1⁄2 cup freshly grated Pecorino

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