1 head of cauliflower
1 lb. box spaghetti
1/2 c. olive oil
Red flaked pepper to taste
Garlic to taste
1 tsp. anchovy paste (opt.)
1/2 c. bread crumbs
3 tbsp. butter

Cook cauliflower in boiling water until tender. Remove cauliflower from water but reserve water to cook spaghetti according to package directions. Prepare sauce: Heat olive oil, add red pepper, garlic and anchovy paste. Saute until garlic is golden brown.

In a separate pan brown bread crumbs in butter until golden brown. Drain spaghetti, toss in cooked cauliflower, pour sauce over and toss well. Sprinkle with toasted bread crumbs.