Method

• 1.
  Preheat oven to 200°C. To make the herb and garlic butter, place the butter, garlic, anchovies, herbs and chilli in the bowl of a food processor and whiz until combined. Place in baking paper and roll into a log. Refrigerate until set. Slice as required.
• 2.
  Place the cauliflower in a large non-stick ovenproof frypan, drizzle over 1 tbs oil, season to taste and roast in the oven for 35 minutes.
• 3.
  Meanwhile, toss the breadcrumbs in the remaining 1 tbs oil. Place on a baking tray and toast in the oven with the cauliflower for a further 15-20 minutes until both are golden brown. Set breadcrumbs aside.
• 4.
  Place a large saucepan three-quarters full of salted water over high heat and bring to the boil. Add the orecchiette and cook according to packet instructions. Drain, reserving 1 cup (250ml) pasta water.
• 5.
  Carefully remove the frypan from the oven and place over low heat. Add half of the herb butter mixture and the spinach and cook until the spinach wilts. Season to taste.
• 6.
  Toss the orecchiette through the cauliflower mixture, adding some reserved pasta water to loosen the mixture if needed. Top with the crispy breadcrumbs and grated parmesan to serve.