Technical Stages :

• Wash and cut the cauliflower. Only keep the flowerettes.
• Cook the cauliflower in salted water and keep it quite firm.
• Reserve the cooking water.
• Peel and brown the garlic clove in oil; remove it and add the anchovies, cauliflower and Espelette pepper.
• Mash together using a fork, add the milk, salt and leave to cook on low heat until you obtain a cream.
• Cook the pasta al dente in the cauliflower cooking water.
• Drain them, sprinkle with chopped parsley and grated parmesan, and mix altogether.
• Preheat the oven on grill position.
• Place the pasta in a gratin pan and leave to gratiné in the oven for a few minutes.