Dinner Tonight: Pasta with Smothered Cauliflower and Saffron

Bring a large pot of salted water to boil and add the cauliflower pieces. Cook until softening but not yet tender, 3-4 minutes, then remove with a slotted spoon or spider to a bowl. Ladle 1/2 cup of the hot water into a small bowl and add the saffron threads to soak.

In a large (12-inch) skillet, heat the olive oil over medium heat until shimmering.

Add the onion and cook until soft and beginning to brown, then stir in the anchovy.

Continue cooking until the onions are golden and the anchovy has melted into the sauce, then add the saffron water, blanched cauliflower, raisins, and pine nuts. Bring the liquid to a boil and cook until the cauliflower is tender and the liquid has evaporated enough to allow the vegetables to caramelize.

In the meantime, drop the pasta into the boiling water and cook until al dente. Reserve 1 cup of pasta water before draining.

Add the pasta to the skillet and toss to coat, then cook for a few minutes to bring the flavors together. If the dish is dry, add a little pasta water to loosen the sauce.

Divide into bowls and top with the basil and pecorino cheese.

Drizzle with olive oil and serve immediately.