I first had this dish when taking a Sicilian cooking class. It was love at first bite! I have since made it many times for family and friends and it always gets rave reviews. Don't let the addition of the anchovies discourage you. They melt into the olive oil leaving a nutty flavor behind -- no taste of fish at all. I never told my husband or children about the anchovies because they would have not tried it (they dislike fish). After eating it and raving about how delicious it was, I did confess.
Wash and separate the cauliflower into florets. Bring four cups of water and salt to boiling. Add cauliflower and cook for approximately ten minutes and remove to a bowl. Cook your pasta in the same water. Reserve 1/2 cup of the pasta cooking water and drain the pasta.
While your pasta is cooking, saute the garlic and red pepper flakes in olive oil. Add the anchovies and stir until they melt into the oil. Add the pignoli and raisins, mix, add your reserved pasta water and the cooked cauliflower. Turn the heat off until you are ready to add the pasta.
Place your pan over a low flame and add the pasta, toss well to mix the flavors.