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Bring a large pot of water to a boil and salt the water liberally. Add the cauliflower whole and cook in boiling water for 8-10 minutes; cold shock to cool slightly and drain. Cut florets loose into bite-sized pieces and finely chop the stem.
Heat the EVOO, 4 turns of the pan, over medium heat. Add anchovies and stir to dissolve them into the oil, breaking them up with your spoon. Add garlic and red pepper flakes, and swirl 1-2 minutes. Add wine and reduce by half; add chicken stock, saffron, golden raisins, tomatoes, cauliflower florets and black pepper. Bring to a bubble and simmer sauce while the pasta cooks.