Sicilian-Style Spaghetti | La Cucina Grandinetti

Ingredients

• Kosher salt
• head of cauliflower; cored and broken into small florets
• 1/2 cup extra-virgin olive oil
• 2 anchovy fillets, mashed to a paste with the side of a large knife
• 1/4 cup raisins
• 1/4 cup toasted pine nuts
• 1/2 cup panko (Japanese bread crumbs)
• Freshly ground black pepper
• 1 pound spaghetti
• Leaves from 1/2 small bunch of parsley, chopped
• juice of 1/2 a lemon
• Freshly grated Parmigiano-Reggiano cheese for serving