Preparation

• Cut the cauliflower into 1-1/2-inch pieces, and discard the tough stem.
• Set a steamer basket in a large, wide pot with about 2 inches of water, and bring to a boil over medium heat. Add the cauliflower and cover. Steam until tender but not completely soft, 5 to 7 minutes. Remove from the heat.
• Put the oil, garlic, and pepper flakes in a large skillet heat over low heat. Cook until the garlic is softened but not browned, 2 to 3 minutes. Add the anchovies, mashing them a bit, and cook until they start to dissolve into the oil, 2 to 3 minutes. Add the cauliflower and toss to coat with the oil. Cover and cook on low, stirring occasionally and adding a splash of water as needed to keep the vegetables from drying out, until the florets are very tender, 30 to 35 minutes. Remove from the heat and coarsely mash. Season to taste with salt. Serve as a side dish or on crostini topped with shaved pecorino, black pepper, and a drizzle of oil. Serve warm.