Clean and cut cauliflower into bite size pieces.

Pour the oil from the anchovies into a pan and add any extra olive oil to coat bottom of pan. Add fresh chili, minced garlic, and chopped anchovies and capers.

Once the anchovies begin to tenderize, drain water from raisins add with the pine nuts to the pan.

Remove the chili pepper strips.

Add cauliflower, two pinches saffron and some water to begin steaming for about 10 minutes. Then remove top and allow the water to reduce by half. (Or to your preference)

In the meantime, Cook the mezzi rigatoni until al dente in salted water, and drain.

Add cubed cheese and Parmesan to pan, stirring vigorously. The cheese will melt fast and you want it as evenly distributed as possible.

Add the pasta to the cauliflower sauce. Stir well to combine.

Pour into a baking dish.

Add cubed butter and sprinkle bread crumbs over pasta. Broil on medium heat until golden.