1 1/2 lb. head cauliflower
1/2 c. olive oil
2 lg. garlic cloves, peeled & chopped
6 flat anchovies, chopped (optional)
1/4 tsp. chopped hot red pepper
1 lb. pkg. penne, or other macaroni
Salt for water
2 tbsp. chopped parsley

1. Strip cauliflower of all leaves, rinse in cold water, cut in two; steam for 20 minutes or until tender.

2. Put oil, garlic and chopped anchovies into a medium size saute pan.

3. Turn heat to medium and saute until garlic is colored golden. Stir from time to time, mashing the anchovies.

4. Put in the steamed cauliflower and break it up with a fork, crumbling it into pieces no bigger than a peanut. Turn it thoroughly in the oil, mashing part of it to a pulp.

5. Add the hot pepper and a liberal amount of salt. Turn up the heat and cook for a few minutes more, stirring frequently.

6. Boil the pasta (penne) for the amount of time called for (usually 8-10 minutes).

7. Drain pasta into a bowl; toss with cauliflower, parsley and cheese. Serve immediately. Reheats well for leftovers.