- Make the sauce: In a saucepot over medium heat, sweat cauliflower in olive oil until tender and translucent. Add onion and sauté until soft, then add garlic and cook for 3 minutes, stirring regularly. Follow with red pepper flakes, oregano, and anchovies, and cook 2 minutes. Pour in wine and add cheese rind, cooking for 5 more minutes.
Add tomatoes and season with salt and pepper. Simmer for 30 minutes, stirring regularly and seasoning to taste.
- Make the pasta: Bring a large pot of water to a boil and season with enough salt that it tastes like seawater. Add pasta and cook until al dente. Reserve 1-2 cups of pasta water before draining. Return drained pasta to pot along with 2 cups sauce and ½-1 cup pasta water (or more if you prefer a thinner sauce) and simmer for 2 to 3 minutes. Toss with olive oil and ½ cup grated pecorino. Top with remaining pecorino and serve.