Cavatelli With Roman Cauliflower

Bring a large pot of salted water to a boil. Add 454g cavatelli and cook until 1–2 minutes before package time.

While pasta cooks, cut 600g cauliflower into small florets and heat 83g extra virgin olive oil in a large pan over medium heat.

Finely mince 3g anchovies and 3g shallots. Add to the pan and cook gently for 2 minutes until soft and fragrant.