Prepare all ingredients:

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.