Caputo’s Bucatini with Cauliflower and Raisins

1 small cauliflower
dash of salt
1 small onion, thinly sliced
1/3 cup extra virgin olive oil
4 anchovy fillets, chopped
3 T golden raisins
3 T pine nuts, toasted
pinch saffron, dissolved in 3 T hot water
1 lb bucatini pasta
freshly ground black pepper

Boil the cauliflower in a large pot fo salted water until almost tender. Drain, reserving the water. Divide the cauliflower into small florets. Bring the water back to a boil and add the pasta. Meanwhile heat the olive oil in a large skillet, add the onion and suate for 2 minutes. Add the anchovies, raisins, pinenuts and saffron. Saute for 2 to 3 minutes, add the cauliflower and continue cooking over low heat until the cauliflower is heated through, stirring occasionally. When the pasta is cooked al dente, drain and add to the cauliflower mixture, mix well. Transfer to a serving dish and serve with a generous amount of ground pepper.

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