rigatoni baked with cauliflower, tomato, saffron, anchovy

I love any variation of pasta with cauliflower; I usually manage to include many of the tender leaves in the dish, and not just for their color.

For a baked version, I’ve almost always used a great recipe from ‘Cucina Simpatica‘, but Tuesday evening I didn’t have 2 of the ingredients needed, so I looked elsewhere, and pulled this Martha Rose Shulman recipe out of my files. I had only enough cauliflower for a half portion, so unfortunately there were no leftovers this time (this sort of thing always seems to taste even better the second time around).