Charred Vegetable Orecchiette

Preheat oven to broil with rack 10 inches from heat source. Toss together cauliflower, broccoli rabe, and 1 tablespoon oil on a large rimmed baking sheet; spread mixture in an even layer. Broil, stirring once halfway through cook time, until lightly charred and just tender, about 10 minutes.

Meanwhile, heat remaining 1/4 cup oil in a large Dutch oven or wide pot over medium, and cook garlic, anchovies, and rosemary, stirring often, until garlic is beginning to brown, about 5 minutes. Remove from heat.

Cook pasta according to package directions for al dente, omitting salt. Drain pasta, reserving 1 cup cooking water.

Return Dutch oven to heat over medium-high. Add cauliflower mixture, salt, pepper, pasta, and reserved cooking water. Cook, stirring mixture and shaking pot constantly, until a light glossy sauce forms and coats noodles, about 4 minutes. Stir in vinegar.

Divide pasta mixture evenly among 6 shallow bowls; sprinkle with cheese. Serve immediately.