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1. In a small bowl, soak the saffron threads in 2 tablespoons of boiling water and set aside.
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2. Bring a large pot of salted water to a boil. Add the cauliflower and cook until tender, about 5 minutes. Using a slotted spoon, transfer the cauliflower to a colander set over a large bowl to drain. Set aside and return the cooking water to a boil.
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3. In a large skillet, warm the olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened but not brown, about 5 minutes. Add the garlic and red-pepper flakes and cook for 1 minute longer. Add the pine nuts and raisins and continue to cook until the pine nuts are lightly toasted, about 2 minutes.
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4. Add the cauliflower, steeped saffron, tomato paste and bay leaf to the skillet with 1/2 cup of the cauliflower cooking water. Season with salt and pepper and cook over medium-low heat for about 5 minutes, lightly mashing the cauliflower with the back of a wooden spoon to make a chunky sauce; add more water if the sauce starts to look dry. Discard the bay leaf.
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5. Meanwhile, cook the pasta in the cauliflower water according to the package instructions. Drain, reserving 1 cup of the water, and transfer the pasta to the skillet with the cauliflower sauce.
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6. Add the lemon juice and parsley and stir to combine. Thin the sauce with some of the reserved water if needed. Season to taste and serve with the Parmesan.
