Step 1

Break the cauliflower into florets and cook in boiling salted water for 10 minutes. Drain and immerse in cold water, reserving the cooking water.

Step 2

Rinse and debone the anchovies, then transfer to a frying pan with 1/2 cup oil and allow them to dissolve over low heat, mashing them with a fork.

Step 3

Peel and chop the onion; soak the raisins in water. Sauté the onion in a large saucepan with 1/2 cup of oil until golden, then add the saffron dissolved in a bit of water. Cover and continue to cook on medium heat for 5 minutes. Stir in the cauliflower, then the anchovies, pine nuts, soaked raisins, and a pinch of salt. Let the flavors meld on low heat for 3 more minutes.

Step 4

Boil the bucatini in the cauliflower cooking water, strain, and transfer to the pan with the cauliflower sauce, adding 2 heaping Tbsp. grated Pecorino cheese. Stir the pasta for 2 minutes over low heat, then serve.