Preheat an oven. Bring a medium saucepan filled with water to a rapid boil over medium-high heat. Carefully lower the head of cauliflower into the water, then cover tightly with a lid. Cook, then remove and pat dry. Transfer to a parchment lined baking sheet.
In a small bowl, combine olive oil, tomato paste, garlic powder, and Kosher salt, then whisk well. Brush or massage onto the cauliflower, then transfer to the oven and roast until the cauliflower is tender, but has a crisp exterior.
Place ricotta cheese in a mixing bowl, then add pesto and olive oil. Whisk until the ricotta is light and airy. Refrigerate until needed.
Heat remaining olive oil in a skillet over medium heat. When hot, add anchovy filets, chopped garlic, chopped shallot, chopped fresno chile, lemon zest, and pine nuts. Cook, stirring often and adjusting the heat as needed so nothing browns too quickly.
Spoon the ricotta cheese mixture onto a large serving plate. Place the roasted cauliflower on top, then pour the garlic anchovy sauce on top. Garnish with chopped basil or parsley, then enjoy immediately!