Bring 6 quarts of salted water to a boil in a heavy-bottomed saucepan.

Divide the cauliflower into florets.

Blanch the cauliflower in the boiling water until half-cooked (about 10 minutes).

Drain the cauliflower, reserving the cooking water.

Set the par-cooked cauliflower aside.

Chop and mince anchovies.

Dissolve saffron strands in a few tablespoons of warm water to make saffron tea.

Combine the fish, tomato, and sliced garlic in a bowl.

Heat olive oil in a 3-quart sauté pan over medium heat.

Add raisins, pine nuts, saffron tea, and anchovies to the pan.

Stir with a wooden spoon until the anchovies dissolve (about 7 minutes).

Add half of the cooked cauliflower and season with salt and pepper.

Cover and cook until the cauliflower is tender (about 5 minutes).

Lower heat to low and cook, uncovered, while preparing the ziti.

Return the cauliflower water to a boil.

Add the ziti and cook halfway (about 5 minutes).

Drain the pasta and add it to the sauce.

Add the remaining cauliflower, cover, and stew over medium-low heat until the pasta and cauliflower are cooked through (about 5 minutes).

Toss with extra-virgin olive oil, chopped parsley, and caciocavallo cheese.

Season with salt and pepper and serve immediately.