Pasta with cauliflower and anchovies

Cauliflower and pasta? Doesn't sound like a great combination, right?! I was a bit apprehensive when I first decided to try this in Italy many years ago.
One bite and I was totally blown away by how delicious it was!

This pasta dish is really simple to whip up and is perfect for anyone who hates cauliflower and wants to include it in their diet. You can't even taste the cauliflower after this dish is ready. Seriously! That's how good a sauce this is!

Intrigued?
Here's how you make this delicacy -

Ingredients
One small head of cauliflower chopped into midsized florets.
5 teacups chicken bouillon/broth. You can use vegetable broth too.
3 shallots finely sliced. You can also use regular 2 small onions (diced) if you don't have shallots.
4 dried porcini mushrooms soaked in warm water for half and hour and then chopped up
2 cloves garlic pounded into a paste
5 pieces of anchovies stored in olive oil (you can get these bottles or cans at any supermarket)
5 tablespoons tomato puree
Handful of pine nuts
Handful of raisins
Parmesan pieces/grated
Pasta (you can use spaghetti or even orecchiette)
2 tablespoons Olive oil
Salt to taste
1/2 tablespoon  dried paprika flakes. To add more flavour, you can add some dried oregano too.
Ground pepper
Half cup white wine

Method

In a big cooking vessel, add 6 cups of broth along with 2 cups of water.

Add three drops of olive oil and bring the broth to boil.

Add the cauliflower florets and allow to cook for 8 minutes.

Fish out the cauliflower florets and keep the broth to cook the pasta.

For the sauce, start by taking a big deep pan and adding some olive oil.

Once it's favorably warm, add the shallots and garlic paste.

Stir fry them for about 10 minutes.

Add the paprika flakes.

Add the wine and allow it to cook down till it's one-fourth its original quantity.

Add the anchovies next and stir them till they dissolve in the sauce.

Add the porcini mushrooms and stir fry for a minute or two.

Add the cauliflower florets and one cup of the broth from your other vessel.

Stir fry the florets and allow them to cook into the sauce for about 8 -10 minutes.

Break them up with your spatula and make a thick paste.

Add the tomato puree and stir it in.

Next add the raisins, pine nuts and pepper.

Sprinkle some salt. Not too much because anchovies are salty and the bouillon is salty too.

Mix well.

Now, in the bouillon water, add the pasta of your choice and follow the instructions.

When done, drain and add to the sauce.

Mix well.

Top it with parmesan and serve!

Note: I had some leftover brown mushroom stalks from my stuffed mushroom dish that I didn't want to waste so I added them here in this dish. They tasted great! Of course, you don't need fresh mushrooms for this dish. The dried ones I have suggested, work very well.

Buon Appetito!