Instructions: Bring a large pot of water to a boil. Add 2 tablespoons 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 medium heat. Add the onion and a pinch of salt. Saute 5 to 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 to 5 minutes, or until pasta is tender.

Add the parsley and pepper. Top with parmesan cheese.

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