In Sicily cauliflower is called broccoli. This dish can be prepared with either broccoli or cauliflower.

1 medium cauliflower, in small florets
OR
1 1/2 lbs broccoli, broken up
5 T olive oil
2 cloves garlic, finely chopped
1 2oz can anchovy fillets, drained and chopped
3/4 cup green olives, pitted, coarsely chopped
1/2 peperoncino or 1/2 t red chili flakes, more to taste
1 lb pennette rigate, any small-ridged pasta to catch the sauce

Break cauliflower into tiny florets and cook in lightly boiling salted water till tender.
Drain, and keep warm, reserving the cooking water.
Add to the pasta water to further flavor the pasta.
(If you have a pasta pot with an inner perforated basket, cook cauliflower or broccoli in that and then simply lift out when vegetable is ready.)
Place pasta in boiling salted water to cook.
Heat the olive oil in a pan over medium heat.
Add the garlic, brown lightly.
Add the anchovies and mash to a paste with a fork.
Add the peperoncino and simmer lightly for 1 minute.
Drain pasta when ready.
Pour on the hot olive oil, the cauliflower and the olives.
Toss well and serve.