Pasta chi Vruoccoli Arriminati (Sicilian Pasta With Cauliflower and Toasted Breadcrumbs) Recipe

Ingredients (14)

• 8 ounces (225g) bread, cut into 3/4- to 1-inch pieces (see note)
• 1 tablespoon (15ml) extra-virgin olive oil
• Kosher salt
• Kosher salt
• 1 small head (1 1/2 to 1 3/4 pounds; 700 to 800g) cauliflower, preferably green Romanesco, cut into 1- to 2-inch florets
• 1/4 cup (60ml) extra-virgin olive oil
• 1 small (4-ounce; 115g) yellow onion, finely chopped
• 5 anchovy fillets (15g)
• 2 tablespoons (30g) golden raisins
• 2 tablespoons (30g) pine nuts, lightly toasted
• Pinch saffron threads
• Pinch fennel pollen (optional)
• 12 ounces (340g) short, tubular dried pasta such as sedani or rigatoni, or long pasta such as bucatini
• 1/2 cup (60g) toasted breadcrumbs, divided