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Preheat the oven to 120˚C. Place the bread on a baking tray and bake for 15 minutes or until crisp. Set aside.
Place the olive oil and cauliflower in a large heavy-based non-stick frying pan over medium heat and cook for 8 minutes or until the cauliflower is tender and beginning to turn golden.
Cook the orecchiette in a saucepan of boiling salted water for 7 minutes or until al dente. Drain.
Meanwhile, add the olives, garlic, anchovy, capers, chilli flakes (if using) and a drizzle of olive oil to the pan of cauliflower and cook for a further 4–5 minutes or until the cauliflower is golden brown.
Add the pasta and the parmesan and cook, using a wooden spatula to scrape the mixture from the base of the pan, turning to crisp the parmesan, for 4–5 minutes or until the parmesan bakes onto the base of the pan.
Add the parsley and lemon zest and juice and season to taste with pepper.
Crumble the toasted crumbs over, then serve.