Rinse Roman cauliflower florets, cut in half, and blanch in salted water for a few minutes.
Heat three tablespoons of oil in a pan over medium heat. Add chopped garlic and anchovies. Cook until anchovies dissolve in the oil, making sure not to burn the garlic.
Add cauliflower and cook for 1-2 minutes. Season with salt and pepper to taste and remove from heat.
Meanwhile, boil pasta in a large pot of salted water according to package directions. Drain, toss with prepared sauce.
Mix with the rest of the oil, grated Pecorino and thyme leaves before serving.
Whole Grain Spaghetti may be substituted for spaghetti.
