Rigatoni with Cauliflower Ragu - The Local Palate

Ingredients

• 1 head cauliflower, cored and chopped into florets
• ½ cup olive oil
• ½ onion, grated
• 5 garlic cloves, chopped
• ¼ teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 2 anchovy fillets
• ½ cup white wine
• 1 cheese rind (Wilson uses Grana Padano)
• 1 (28-ounce) can whole tomatoes, crushed by hand
• Salt and black pepper
• Salt
• 2 pounds fresh rigatoni or 1 pound dried rigatoni
• ¼ cup olive oil
• 1 cup pecorino romano, grated