Spicy Cauliflower Pasta With Capers & Anchovies

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1/4 cup panko breadcrumbs or fresh breadcrumbs, or 3 tablespoons fine dry breadcrumbs

12 ounces spaghetti or penne rigate or other short-type pasta

1 pound cauliflower head, trimmed (13-14 ounces trimmed)

1/4 cup extra virgin olive oil, + more as needed

3 garlic cloves, thinly sliced

1/4 teaspoon red chile flakes or 2 small dried chiles

-- Salt

3 anchovy fillets (from a can)

2 tablespoons capers, rinsed (see Note)

-- Freshly ground pepper

1/4 cup chopped fresh parsley (optional)

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