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1
Fill a large stockpot with water and bring to a boil; add cauliflower and salt.
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2
Cook for about 5 minutes, until cauliflower is half-cooked and not yet fully tender.
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3
Drain the cauliflower with the help of a large slotted spoon.
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4
Reserve the cooking water.
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5
Dissolve the saffron in 1 to 2 tablespoons of the cooking water.
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6
In a medium-size saucepan, pour the olive oil, and turn heat to medium.
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7
Add the onion, generous red pepper flakes, and saute gently untl the onion becomes soft and translucent, about 5 minutes.
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8
Remove the saucepan from the stove, add the anchovy fillets, and quickly stir with a wooden spoon to dissolve them.
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9
When adding the anchovies, do not let them cook otherwise they will burn, giving the dish a very strong tang.
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10
Return the saucepan to the stove, add pine nuts or macadamia nuts, raisins or craisins, saffron, and cauliflower.
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11
Mix to combine and saute briefly.
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12
Anchovies can be very salty, therefore adjust salt at this point if necessary.
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13
If sauce is too thick, add 1 or 2 tablespoons of the cauliflower cooking water.
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14
Bring the stockpot with the cauliflower cooking water to a boil.
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15
Cook the fusilli pasta in the cauliflower cooking water following the manufacturer's instructions.
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16
Taste for readiness from time to time, until al dente (firm but not too soft or overcooked).
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17
Drain and transfer to a bowl.
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18
Top with the sauce, toss, and set aside until lukewarm.
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19
This dish can be served warm, but it will be tastier if eaten lukewarm, after a few hours, or even the day after it is prepared.
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20
Sprinkle with flat-leaf parsley & Parmesan cheese, as a garnish.
