Preheat the oven to 350°F. Spread the pistachios in a pie plate and bake for about 5 minutes, or until lightly toasted. Let cool, and then coarsely chop.

In the c2 COPPER CLAD™ 3 Qt. Sauce Pan, blanch the cauliflower florets for 1 minute. Drain and set aside.

In the c2 COPPER CLAD™3Qt. Sauté Pan, cook the butter over moderate heat until golden brown, about 4 minutes. Add the cauliflower and cook over moderately high heat until golden. Add the anchovies and cook, stirring, for 2 minutes. Stir in the stock and cook until the cauliflower is tender, about 3 minutes.

Meanwhile, in the c2 COPPER CLAD™ 8 Qt. Stockpot of boiling salted water, cook the orecchiette until al dente. Drain the pasta and add it to the skillet. Stir in the parsley, Parmesan and crushed red pepper and season with salt and pepper. Transfer to a warmed bowl, sprinkle with the chopped pistachios and serve.​​​​