Step 1

Begin by bringing a large pot of water to a boil.  Meanwhile, separate cauliflower into bite size florets.  When the water comes to a boil, add salt and cook cauliflower until tender, 6-8 minutes.  Drain with a slotted spoon, place in a bowl and set aside.  Reserve the water to boil the pasta.

Step 2

Soak raisins by placing in a bowl and covering with warm water.  Dissolve saffron in a bowl with 2-3 tbsp warm water. Coarsely chop the pine nuts, or leave whole if desired.

Step 3

Toast breadcrumbs in a small pan with a bit of olive oil until lightly browned and crisp, 3-4 minutes. Set aside.

Step 4

Bring the pot of water to a boil once again. Cook gemelli pasta, or pasta of your choice, until al dente.

Step 5

While the pasta is cooking, heat olive oil in a large, deep skillet.  Sauté onions until soft, then add garlic and anchovy filets or anchovy paste and red pepper flakes (optional).

Step 6

Add raisins, pine nuts, saffron water and the cooked cauliflower. Stir all ingredients together and break up the cauliflower into small pieces with a wooden spoon.

Step 7

When the pasta is ready, drain and add to the skillet with the cauliflower mixture.  Mix together adding pasta water as needed to create a thick sauce. Add salt and pepper, to taste.

Step 8

Serve hot topped with crispy breadcrumbs and grated Pecorino cheese.