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1
First, roast the cauliflower:
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2
Preheat the oven to 425. Line a baking sheet with aluminum foil and coat with cooking spray; set aside. In a large bowl, toss the cauliflower florets with 1 T. olive oil, salt & freshly ground pepper, and the red pepper flakes. Spread on the prepared baking sheet in a single layer, and roast for 20 minutes.
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3
After 20 minutes, remove the pan from the oven and sprinkle with the chopped rosemary. Toss the cauliflower with the herb and rearrange it so that the browned sides are facing up, and return it to the oven. Roast an additional 15 minutes.
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4
While the cauliflower is roasting, bring a large pot of salted water to boil and cook the pasta according to package directions.
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5
Once the pasta has been in the water for a few minutes, heat a 1 T. olive oil over medium heat in a skillet large enough to eventually hold the cauliflower and the pasta together. Add the garlic and saute, stirring, until the wonderful aroma of garlic fills the kitchen. Add the anchovy paste and break it up with the back of a spoon-it will dissolve into the garlic and oil. Add the drained figs and cook until the pan is dry. Add a little of the fig soaking water, and cook again until the pan is dry.
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6
By now the cauliflower should be done roasting-remove it from the oven and add it to the skillet, along with most of the mint (reserve about 1 T.). Toss everything together and add more of the fig water if it looks dry. Turn off heat if the pasta's not ready yet.
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7
Before draining the pasta, reserve 1/2 cup of the cooking water to finish the dish. When pasta is cooked to your liking, drain (it's ok if it's still fairly wet) and toss it into the skillet over low heat. Stir everything together, adding more fig water and/or pasta cooking water until a light sauce forms. Serve with toasted pine nuts, reserved mint, and fleur de sel sprinkled over each bowl.
