Gratinated Pasta with Cauliflower

Method

1. Prepare the cauliflower by removing the outer leaves and cutting into florets. Remove the tough core.
2. Bring a pot of water to a boil, add saffron and salt. Add the cauliflower florets and cook for about 10 minutes.
3. In a small pan, heat oil and add sliced chili pepper and a garlic clove. Sauté for 2 minutes, then add anchovies and stir until dissolved.
4. Take a ladle of the cauliflower cooking water and add it to the pan to dilute the sauce. Set aside.
5. After 10 minutes, add the pasta to the boiling cauliflower water and cook for another 5 minutes.
6. Drain the pasta and cauliflower together and transfer to a bowl with the sauce.
7. Cut the scamorza into cubes and add to the bowl along with pine nuts and most of the grated Parmesan. Mix well.
8. Transfer the mixture to a greased baking dish (30x20 cm) and level the surface.
9. Sprinkle the remaining Parmesan on top.
10. Bake in a preheated oven at 200°C (400°F) for 15 minutes until golden and bubbly. Serve hot.