Rigatoni with Cauliflower Puttanesca

Ingredients

• Kosher salt
• 12 ounces mezzi rigatoni
• 1/3 cup extra-virgin olive oil, plus more for drizzling
• 1 head cauliflower, cut into small florets, core finely chopped
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• 4 anchovy fillets (optional)
• 1 14-ounce can Italian cherry tomatoes, undrained
• 1 tablespoon capers, drained
• 1/4 cup pitted kalamata or niçoise olives, chopped
• 1 cup chopped fresh parsley
• Grated parmesan cheese, for topping

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