Bring a large pot of generously salted water to a boil. Add the cauliflower florets and cook until fork tender, about 3 to 5 minutes depending on their size.

Using a slotted spoon or strainer, transfer the cauliflower from the pot directly into a bowl or plate and set aside. Keep the water boiling.

Heat 1 to 2 tablespoons olive oil in a large skillet over medium heat. Add the anchovy fillets and stir until they melt into the oil. Add the chopped garlic and cook for about 1 minute, until fragrant.

Add the cooked cauliflower to the skillet and season lightly with salt. Using a wooden spoon, gently break the cauliflower into small pieces so it begins to form a loose sauce.

Bring the same pot of water back to a boil and cook the pasta until 1 to 2 minutes under al dente.

Meanwhile, heat a drizzle of olive oil in a small skillet over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until golden brown. Season with a pinch of salt and set aside.

Transfer the pasta directly into the skillet with the cauliflower mixture along with a splash of pasta water. Toss until the pasta is well coated and glossy, adding more pasta water or olive oil if needed.

Plate the pasta and finish with toasted panko, freshly grated Parmigiano, and chopped parsley.