4 anchovy fillets in oil, drained and finely chopped
2 garlic cloves, sliced
1 red chilli, deseeded if liked, and sliced
25 g (1 oz) raisins
25 g (1 oz) toasted pine nuts
juice and grated rind of 1/2 lemon
chopped flat-leaf parsley, to garnish
Cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente.
Meanwhile, cook the cauliflower in a saucepan of boiling water for 5 minutes, then drain. Heat the oil in a small frying pan, add the anchovies, garlic and chilli and cook for a couple of minutes until sizzling. Add the cauliflower and cook for a further couple of minutes until beginning to turn golden. Stir in the raisins and pine nuts, then add the lemon juice.
Drain the pasta, reserving a little of the cooking water, and return to the pan. Stir through the cauliflower mixture, adding a little cooking water to loosen if needed.
Spoon into serving bowls and serve sprinkled with the lemon rind and parsley.