Bucatini with currants cauliflower and pine nuts

Ingredients

1 cauliflower, look for a smaller one.

Cut this cauliflower into florets, they need to be small bite size.

If you have any stalk left overs freeze them for making stock.

3/4 olive oil

4 small shallots or 1/2 onion

4 anchovy fillets

1/2 teaspoon of saffron threads.

If you get tired of throwing money down the toilet on these, buy them in bulk at.

https://www.mountainroseherbs.com/search?page=1&q=saffron&utf8=%E2%9C%93

2/3  cup currants,   soak them in warm water so they expand {lukewarmish} for 10 minutes, then drain the water.

1/4 cup pine nuts.  Again you can get these in bulk at Costco or www.nuts.com

1 pound bucatini 

Toasted breadcrumbs,  basically lightly toast them with some olive oil  {1 cup bread crumbs +2 tbsp olive oil}

Cooking

Boil pasta pot with salt and lots of water.

Cook the cut florets of the cauliflower in that water for 3 minutes.

Remove.

Fry the olive oil and add the onions, on medium heat. Wait 2 -3 minutes till they are translucent.

Add the currants and the cauliflower and fry till you get a little browning on the florets.

Place 1 cup of pasta water with the saffron so the saffron threads infuse the water.

When the cauliflower starts sticking add the saffron water.

Add the pine nuts 

Leave on low heat for 15 minutes.

When you have 5 minutes left throw in the Bucatini to the pasta water.

When the bucatini is prepared, you can mix it with the cauliflower condiment or sauce.

Then leave it to rest for 5 minutes.

You can adjust the sauce using pasta water, so it won't be dry but nicely coated.

Delicious.

Sprinkle the fried bread crumbs  {the poor person's parmesan}

they add a lovely grit texture to the pasta, much better than parmesan.