Baked Ziti with Cauliflower: Ziti Gratinati

• Kosher salt
• 1 medium-sized head cauliflower, cut in large florets
• 1 teaspoon saffron
• 5 tablespoons extra-virgin olive oil
• 6 garlic cloves, thinly sliced
• 3 anchovy fillets, salted variety, rinsed and filleted
• 1 1/2 tablespoons pine nuts
• 1 1/4 pounds ziti
• 1/2 cup freshly grated Pecorino-Romano
• 1 cup bread crumbs

1. Bring 6-quarts of water to a boil and add 2 tablespoons salt.
2. Place the cauliflower florets into the boiling water.
3. Cook until the cauliflower is slightly resistant to a fork, 7 to 8 minutes.
4. Drain, reserving the cooking water.
5. Set aside.
6. Pour 1/4 cup of the cauliflower cooking water into a small bowl.
7. Add the saffron and let it dissolve.
8. Set aside.
9. In a 12 to 14-inch saute pan over high heat, heat 4 tablespoons olive oil until almost smoking.
10. Add the garlic, florets and anchovies, and saute for 2 minutes.
11. Add the pine nuts and saute for 1 minute.
12. Remove from the heat and set aside.
13. Bring the cauliflower water back to a boil and add the ziti.
14. Cook until parboiled, about half-done.
15. Drain well.
16. Preheat the oven to 375 degrees F.
17. Pour the ziti into a large, deep, ovenproof casserole.
18. Stir in the cauliflower mixture and 1/2 of the cheese.
19. Sprinkle with the saffron water and mix gently.
20. Sprinkle with the remaining cheese.
21. Crumble the bread crumbs on top and drizzle with the remaining 1 tablespoon of olive oil.
22. Bake for 15 minutes.
23. Serve immediately.

kosher salt, cauliflower, saffron, extravirgin olive oil, garlic, anchovy, nuts, freshly grated pecorinoromano, bread crumbs

Taken from www.foodnetwork.com/recipes/mario-batali/baked-ziti-with-cauliflower-ziti-gratinati-recipe.html (may not work)