In a large skillet, saute the garlic in olive oil until lightly golden. Add the anchovies and allow to dissolve. Using the back of a spoon, incorporate the garlic into the anchovies. Add the crushed red pepper.
Meanwhile, bring a large pot of water to a boil. Cook the cauliflower for a couple of minutes until al dente and remove with a slotted spoon. Place in the skillet with the anchovies. Cover to keep warm. Reserve the cooking for the pasta.
In a small skillet, heat the bread crumbs until lightly toasted. Set aside.
Bring the pot of water back to a boil. Add salt. Cook the orecchiette until al dente and drain it, reserving some of the cooking water. Add the pasta to the cauliflower mixture and mix well, adding a bit of the cooking water if it seems dry. Mix in the breadcrumbs. Serve immediately with a sprinkle of Parmigiano.
