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1
Preheat the oven to 400 degrees F. Heat the stock with the saffron in a small saucepan over medium heat.
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2
Meanwhile, bring 1 1/2 cups water to a boil in a pot and season with salt.
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3
Add the cauliflower, cover and steam until tender, about 12 minutes.
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4
Drain and break into florets.
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5
Heat the EVOO in a Dutch oven over medium-high heat.
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6
Add the sausage and crumble it into very small pieces with a potato masher or wooden spoon.
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7
Add the garlic and onions and cook for 5 minutes.
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8
Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon.
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9
Add the bay leaf, cinnamon stick, tomatoes and saffron stock and stir to break up the tomatoes.
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10
Simmer until thickened, about 30 minutes.
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11
Discard the bay leaf and cinnamon stick and season with salt and pepper.
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12
Meanwhile, bring a large pot of salted water to a boil.
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13
Add the pasta and cook to just shy of al dente, about 7 minutes.
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14
Reserve a ladle of the starchy cooking liquid and drain the pasta.
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15
Return the pasta to the pot.
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16
Add the heavy cream, cauliflower, sausage sauce and
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17
a little of the reserved cooking liquid and stir to combine.
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18
Transfer the mixture to a casserole dish and top with the cheeses and parsley.
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19
Bake until the top is browned, 35 to 40 minutes.
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20
Divide among plates.
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21
Cook's Note: The unbaked casserole can be covered and refrigerated for a make-ahead meal.
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22
Bake as directed before serving.
