Serves 4

For the cauliflower:
1 small head cauliflower cut into 1-inch florets
Olive oil for roasting
Kosher salt

For the crumb topping:
2 tablespoons extra-virgin olive oil
½ cup pine nuts
¼ cup capers
4 sun-dried tomatoes, finely chopped
1½ cups prepared muddica (see salmon recipe) or 1 ½ cups panko breadcrumbs (if using panko, increase the oil to 3 tablespoons)

For the pasta:
¾- 1-pound dried linguine

For the sauce:
⅓ cup extra virgin olive oil
½ teaspoon red pepper flakes
4 threads saffron
4 cloves garlic, very thinly sliced
1 tablespoon anchovy paste
½ cup chopped parsley
¼ cup toasted pine nuts
Zest of 1 lemon

Roast the cauliflower:
Preheat the oven to 400 F.

In a medium bowl toss the cauliflower with enough oil to coat. Transfer to a rimmed sheet pan and bake until the edges of the florets are toasty and the centers are al dente, about 30 minutes. Remove from the oven and set aside.

Make the crumb topping:
In a large skillet heat the oil over medium heat. Add the pine nuts and capers and cook until lightly browned, about 1 minute Add the tomatoes and sauté until softened, about 1 minute. Add the muddica and stir until combined.  Set aside. If using panko bread crumbs add them to the pan and toast, stirring constantly, until golden brown. Set aside.

Cook the pasta:
Bring a large pot of water to a bowl, add salt and the pasta, stir and cook until just al dente (following the cooking time listed on the side of the package)

Make the sauce:
In a large sauté pan over medium-low heat, warm the oil with the pepper flakes and saffron until aromatic. Add the garlic and sauté until lightly toasted. Add the anchovy paste and whisk to combine. Add the cooked pasta, reserved cauliflower, and parsley and toss gently to combine. Divide the pasta among 4 bowls, top with the bread crumb mixture, and the toasted pine nuts and finish with the lemon zest.