In a large pot of boiling salted water, cook the cauliflower for 10 minutes, or until fork tender. Strain, cut into smaller chunks and set aside.
Add oil, chili flakes, minced garlic and a bouillon cube to a large skillet over medium heat. Cook for 2 minutes before adding in the cauliflower. Turn the heat down to medium-low and cook for another 5 minutes, stirring all the while. Set aside, allow to cool and add in the fresh parsley.
In another pot of boiling salted water, cook the orecchiette for 20 minutes, or for as long as indicated on the packaging. Once al dente, remove from the pot, strain, and add the cauliflower base.
Garnish with grated Pecorino Romano and serve warm.