Orecchiette with Cauliflower

1 pound orecchiette or other short pasta

1 head cauliflower (about 2 pounds), trimmed and cut into bite-size pieces

3 tablespoons olive oil

3 garlic cloves, finely chopped

¼ to ½ teaspoon red-pepper flakes

2 to 3 anchovy fillets

1/2 cup grated Pecorino Romano cheese, plus more for serving (optional)

1/4 cup chopped flat-leaf parsley

In a large pot of boiling salted water, cook pasta 5 minutes less than package instructions for al dente; add cauliflower. Cook until pasta is al dente and cauliflower is tender, 5 minutes.

Reserve 1 cup cooking liquid. Drain pasta mixture; set aside.

In same pot, heat oil over medium; add garlic, red-pepper flakes, and anchovies. Cook, breaking up ancho¬vies with a spoon, until garlic is fragrant, about 1 minute.

Add pasta mixture, cheese, and 1/2 cup reserved cooking liquid; season with salt and pepper. Toss to coat, adding more cooking liquid if necessary to thin sauce. Add parsley; toss. Serve, topped with additional cheese, if desired.