Sicilian Cauliflower Pasta | With Pine Nuts and Golden Breadcrumbs

Soak the raisins in 1-2 tablespoons of warm water, and dissolve the saffron in 2 tablespoons of lukewarm water so it releases its wonderful, deep golden color.

In a dry pan, toast the breadcrumbs with 1 tablespoon of olive oil and a pinch of salt until golden brown and fragrant, then set aside in a small bowl for serving crispy.

Break the cauliflower into smaller florets, then cook in plenty of boiling salted water for 4-5 minutes until tender-crisp. Remove the cauliflower with a slotted spoon, but do not discard the cooking water!