Tear the ciabatta in rough pieces and put them with the chili in a processor. Add the lemonzest, cinnamon and a splash of oliveoil and chop the mixture in the machine to rough crumbs. Put a large non stick frying pan on medium high heat and bake the breadcrumbs for about 5 minutes or until golden brown. Keep turning to prevent it from burning.
Put out onto a plate and leave to cool.
Remove the leaves of the cauliflower and cut into florets. Remove the stalk and cut that very finely. Heat the rest of the butter and a splash of olive oil in a large pan on medium heat and bake the chopped stalk, the onion, the celery and the anchovy softly, about 10 minuten or until the vegetables are soft but not colored. In the meantime heat the stock on medium heat too.
Once the stock is boiling ad the cauliflower florets, turn down the fire and leave to boil softly.
Once the onion is soft, add the rice and stir well. Pour in the wine and stir until almost completely evaporated. Turn the heat down and add one soup ladle of stock to the rice. Keep stirring occassionally and add more stock every time the liquid is almost gone. (make sure not to let it cook dry)
After 10 minutes ad some of the cauliflowerflorets and break them with a fork so it falls apart. Keep doing this until all stock and cauliflower is added and the risotto has a lovely creamy consistency. If it is not moist enough add a little bit of boiling water. This process should take about 20 minutes.
Season to taste with seasalt and freshly ground pepper, take the risotto of the heat and stir in the rest of the butter, the parmesan and the parsley. Put the lid on the pan and leave to stand for about 2 minutes. Stir again and cover with the pangrittata and serve immediately.