Orecchiette with Cauliflower, Anchovies, and Pistachios

This recipe comes together relatively quickly, but the anchovies add tremendous depth of flavor to the sauce. The original recipe calls for 1 head of cauliflower for a pound of pasta, but I found myself wanting more cauliflower, so I've adjusted the recipe accordingly below. Note that below is approximately a half recipe, I'd estimate it serves 4.

One year ago: Numbing-and-hot Chicken
Two years ago: Cabbage with Coconut Milk
Three years ago: West African Peanut Soup
Four years ago: Mango and Avocado Salad

Orecchiette with Cauliflower, Anchovies, and Pistachios (adapted from Stir: Mixing It Up in the Italian Tradition)

Ingredients
1/4 cup shelled unsalted pistachios
4 tbsp unsalted butter, cut into pieces
1 medium head cauliflower, cut into small pieces
2 oil-packed anchovies, drained, rinsed, and finely chopped
1 garlic clove, finely chopped
1 cup chicken broth
8 ounces orecchiette
1/4 cup chopped parsley
1/2 cup + 2 tbsp grated Parmigiano
1/4 tsp crushed red pepper flakes

1. Heat oven to 350F. Spread pistachios on small baking sheet and bake until lightly toasted, 5 minutes. Once cool, coarsely chop.
2. Bring a large pot of salted water to a boil. Cook orecchiette until al dente.
3. Meanwhile, in a large, deep skillet, melt butter over medium heat until it smells nutty and is golden brown.
4. Add cauliflower and cook, stirring for a minute or two.
5. Add anchovies and garlic and cook until anchovies dissolve in butter.
6. Add chicken broth and cook until cauliflower is tender, 5 minutes.
7. Add drained cooked orecchiette, parsley, Parmesan, and red pepper flakes to cauliflower. Stir to combine.
8. Serve topped with toasted pistachios and more red pepper flakes if desired.