Trapani–style Spaghetti

Instructions
Remove the core and the green leaves of the cauliflower, wash and boil it in water. Desalt and bone three anchovies. Into a large pan, in abundant hot oil, sauté a chopped onion and add the anchovies. Stir until they are dissolved, then put the cauliflower that you have drained and divided into small clumps. Add the pine nuts, a pinch of saffron diluted in a little cold water, salt and a generous sprinkling of pepper. Cook spaghetti in salted water and drain al dente. When the cauliflower is cooked, add spaghetti and, on low heat, let them cook, stirring for a few minutes and serve.