Classic Sicilian fare originating from Palermo where it's called pasta arriminata. It means that the sauce must be stirred to an almost paste consistency. I like to keep the cauliflower florets small but visible. This dish requires preparation but the rewards are great, It includes a few anchovies, cauliflover, a clove or two of garlic, pignoli, raisins, a teaspoon of tomato paste, some dry white wine and real saffron. I also add muddica atturrata or toasted bread crumbs, pecorino and finely chopped parsley that are added at the end with the stove turned off. The result, a feast of flavors to delight the palate.