*** NOTE ***
This dish of pasta can be served warm, but it will be tastier if eaten lukewarm, after a few hours, or even the day after it is prepared.
* To clean the cauliflower, cut out the bottom of the cauliflower. Eliminate the tough green leaves. Carve out the center. Cut the cauliflower in half. Separate the florettes and cut in 2” (5 cm) pieces. Green tender leaves can be used. Place in a bowl full of fresh water. Wash and drain.
* Fill a large stockpot with water and bring to a boil; add cauliflower and salt. Cook for about 5 minutes, until cauliflower is half-cooked and not yet fully tender.
* Drain the cauliflower with the help of a large slotted spoon. Reserve the cooking water.
* In a medium-size saucepan, pour the olive oil, and turn heat to medium. Add the onion, generous red pepper, and sauté gently until the onion becomes soft and translucent. Turn Heat off. Add anchovies fillets to the pan.
* Quickly stir and break the anchovies with a fork to dissolve them. When adding the anchovies, don’t let them cook otherwise they will burn, giving the dish a very strong tang.
* Turn heat to medium, add pine nuts, raisins, saffron and cauliflower. Mix to combine and sauté briefly. Anchovies can be very salty, therefore adjust salt at this point if necessary. If sauce is too thick, add about 1 cup of the cauliflower cooking water.
* Bring the stockpot with the reserved cauliflower cooking water to a boil.
* Cook the fusilli in the cauliflower cooking water following manufacturer’s instructions. Taste for readiness from time to time, until al dente (firm but not too soft or overcooked). Drain and transfer to a bowl. Top with the sauce, toss, and set aside. Serve lukewarm.
* 2 lb (900 gr) green cauliflower
* 6 tablespoons extra-virgin olive oil
* 1 medium onion, finely diced
* crushed red pepper
* 4 anchovy fillets, chopped
* 2 oz (60 gr) pine nuts
* 2 oz (60 gr) dark raisins
* 1/2 teaspoon saffron powder, dissolved in 1 - 2 tablespoons of warm water
* 1 lb (450 gr) fusilli pasta