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1
In a heavy-bottomed saucepan, bring 6-quarts of water to a boil and add 2 tablespoons of salt.
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2
Divide the cauliflower into florets.
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3
Blancy the cauliflower in the boiling water until half-cooked, about 10 minutes.
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4
Drain the cauliflower, reserving the cooking water for the ziti.
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5
Set the par-cooked cauliflower aside.
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6
Chop and mince anchovies.
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7
Dissolve the saffron strands in a few tablespoons of warm water.
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8
Toss fish, tomato and sliced garlic.
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9
In a 3-quart saucepan, heat the olive oil over medium heat in a saute pan.
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10
Add the raisins, pine nuts, saffron tea, and the anchovies.
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11
Using a wooden stir and continue cooking over medium heat until the anchovies dissolve, about 7 minutes.
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12
Add half of the cooked cauliflower and season, to taste, with salt and pepper.
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13
Cover and let cook until the cauliflower is tender, about 5 minutes.
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14
Lower heat to low and allow to cook, uncovered, while you prepare the ziti.
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15
Return the cauliflower water to a boil.
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16
Add the ziti and cook halfway, about 5 minutes.
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17
Drain the pasta and add to the sauce.
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18
Add the remaining cauliflower, cover and let stew over medium-low heat until the pasta and cauliflower are cooked through, about 5 minutes.
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19
Toss with extra-virgin olive oil, chopped parsley and caciocavallo.
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20
Season with salt and pepper and serve immediately.
