Ingredients
1 head cauliflower, cored, cut into florets
1/4 cup extra-virgin olive oil, plus extra as needed
3 garlic cloves, finely sliced
2 salted anchovies, (canned), rinsed
3 tomatoes, chopped
1 tablespoon raisins
1/4 cup pine nuts, lightly toasted
3 strands saffron
1 pound dried ziti
Chopped fresh parsley leaves
Freshly grated sharp cheddar cheese
Salt and freshly ground black pepper

Instructions
In a heavy-bottomed saucepan, bring 6-quarts of water to a boil and add 2 tablespoons of salt. Blanch the cauliflower in the boiling water until slightly softened. Drain the cauliflower reserving the water. Cook the ziti in the same water.

Chop and mince anchovies.

Dissolve the saffron strands in a few tablespoons of warm water and add the raisins to soak.

In a 3-quart saucepan, heat the olive oil over medium heat. Add the pine nuts, saffron tea with raisins, tomatoes, and anchovies. Saute until well blended and liquid has reduced somewhat. Add the cauliflower and season, to taste, with salt and pepper.

Drain ziti and toss with sauce. Serve with shredded cheese and chopped parsley.