Pasta with Smothered Cauliflower and Saffron

Ingredients

• 1 medium head cauliflower, 1 1/2 2 pounds, cored and cut into 1-inch pieces
• 1/8 teaspoon saffron
• 1/3 cup olive oil, plus more for drizzling
• 1 medium onion, finely chopped
• 3 small anchovy fillets, minced
• 1/4 cup golden raisins
• 1/4 cup pine nuts
• 3/4 pound short dry pasta, such as gemelli
• 8 large basil leaves
• 1/2 cup grated pecorino cheese for garnish

Directions

1. Set a large pot of salted water over high heat and bring it to a boil. Add the cauliflower and cook just until it starts to soften but is not fully tender, 3-4 minutes. Lift it out with a slotted spoon or spider and transfer it to a bowl. Spoon 1/2 cup of the hot cooking water into a small bowl, add the saffron threads, and leave them to steep.
2. Warm the olive oil in a large 12-inch skillet over medium heat until it looks glossy and hot. Add the onion and cook until it softens and starts to take on a little color, then mix in the anchovy. Cook a bit longer, until the onion is golden and the anchovy has dissolved into the oil.
3. Pour in the saffron water, then add the blanched cauliflower, raisins, and pine nuts. Bring everything to a boil and cook until the cauliflower is tender and the liquid has reduced enough for the vegetables to begin caramelizing.
4. While the cauliflower cooks, add the pasta to the boiling water and cook until al dente. Before draining, save 1 cup of the pasta water. Transfer the drained pasta to the skillet and toss until it is coated, then let it cook for a few minutes so the sauce and pasta settle in together. If it seems too dry, splash in a little of the reserved pasta water to loosen it.
5. Spoon the pasta into bowls and finish with the basil and pecorino cheese. Add a drizzle of olive oil and serve right away.