Grated Grana Padano or Parmigiano-Reggiano, the former is much cheaper and very similar to Parmigiano-Reggiano minus the hefty price tag
A few drops of Colatura di Alici or Anchovy fish sauce (optional)
¾ pound of pasta (linguine)
Process
Fill a large pot with fresh water and bring to a boil. Remove the cauliflower heads and submerge in the boiling water (add salt if desired). Boil for 4-5 minutes or until the cauliflower is fully cooked (Italians do not like crunchy vegetables) and remove to a clean bowl.
Add the linguine to the same boiling water and cook normally (follow our instructions on how to cook perfect pasta). In a separate pan, add the extra virgin olive oil and garlic and saute for 2-3 minutes.
Add the cauliflower to the pan with oil and garlic and toss with linguine and a bit of the pasta water. Add a few drops of the colatura di alici (note the colatura is very salty) Add freshly ground black pepper, Kosher salt, and grated Grana Padano to taste. You can also add a bit of red pepper flakes.
Recipe by Scordo.com - Italian Food Recipes and Lifestyle at http://www.scordo.com/pasta/recipe-linguine-with-cauliflower-and-garlic.html