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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.
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.
Toast breadcrumbs in a small pan with a bit of olive oil until lightly browned and crisp, 3-4 minutes. Set aside.
Bring the pot of water to a boil once again. Cook gemelli pasta, or pasta of your choice, until al dente.
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).
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.
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.
Serve hot topped with crispy breadcrumbs and grated Pecorino cheese.