Rigatoni with Cauliflower, Pine Nuts and Raisins

Rigatoni with Cauliflower, Pine Nuts and Raisins
2 tablespoons salt
1 small cauliflower, cored and separated into about 4 cups of florets
4 tablespoons extra-virgin olive oil
1 large onion, diced
1/4 cup pine nuts
3 garlic cloves, chopped
2 large bay leaves
1/2 teaspoon saffron
1/2 teaspoon hot red pepper flakes
3 tablespoons tomato paste
1/2 cup raisins
1/2 cup water
1/3 cup dry white wine
3/4 pound rigatoni
1/4 cup finely chopped fresh parsley
Fresh ground black pepper, to taste
1/2 cup grated Parmesan cheese, for garnish
Bring a large pot of water to a boil. Add salt. When water returns to a boil, add the cauliflower and blanch for 2 minutes. Remove the cauliflower and set aside. Reserve the water for cooking the pasta.
In a wide, heavy saute pan, warm the oil over a medium flame. Add the onion and a pinch of salt. Saute 5-7 minutes, or until softened. Add the pine nuts, garlic, bay leaves, saffron and red pepper flakes and saute for 2 minutes.
Stir in the tomato paste, raisins, water and wine. Raise the heat and bring the sauce to a boil. Reduce the heat to low, add the cauliflower and simmer, covered, for 15 minutes.
Meanwhile, return the cauliflower water to a boil. Add the rigatoni and cook 10 minutes. Drain the pasta and add it to the pot with the sauce. Simmer 3-5 minutes, or until pasta is tender.
Add the parsley and pepper. Top with Parmesan cheese.
Serves four.
"The Modern Vegetarian Kitchen" by Peter Berley (2000 Regan Books, $35)