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Export 12 ingredients for grocery delivery
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.
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