Directions

1. 1

   Preheat your oven to 400°F. In a large bowl, toss the cauliflower florets with 3 tablespoons of olive oil, half of the sliced garlic, and season generously with salt and pepper. Spread the mixture in a single layer on a baking sheet and roast for about 30 minutes, stirring halfway through, until the cauliflower is tender and golden brown on the edges. Set aside.

2. 2

   While the cauliflower roasts, toast the bread crumbs. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the bread crumbs and stir constantly for 4-5 minutes until they turn golden and fragrant. Transfer to a plate and set aside.

3. 3

   Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Before draining, reserve ¼ to ½ cup of the starchy pasta water, then drain the pasta.

4. 4

   In the same skillet you used for the bread crumbs, heat the remaining 1 tablespoon of olive oil over medium heat. Add the anchovy fillets and cook for 2-3 minutes, stirring gently, until they begin to break down and dissolve into the oil. Add the remaining sliced garlic and cook for another 2-3 minutes over medium to medium-low heat, stirring often, until the garlic is lightly golden but not burned.

5. 5

   Add the cooked pasta and roasted cauliflower to the skillet and toss gently to combine. If the mixture appears too dry, add the reserved pasta water a little at a time until you reach a light, silky consistency. Squeeze in the lemon juice to taste, then remove from heat.

6. 6

   Gently toss in half of the toasted bread crumbs and half of the chopped scallions. Divide the pasta among four bowls or plates.

7. 7

   Top each serving with the remaining toasted bread crumbs and fresh scallions. If desired, place a fried egg (cooked to 160°F internal temperature) on top of each portion. Serve immediately.