Sicilian-Style Spaghetti

Sicilian-Style Spaghetti
Recipe courtesy of Tyler Florence 
Serves 4

1 head 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 
Coarse salt 
1/4 cup raisins 
1/4 cup pine nuts, toasted 
Zest of 1/2 lemon 
1/2 cup panko (Japanese bread crumbs) 
Freshly ground black pepper 
1 pound spaghetti 
Leaves from 1/2 small bunch fresh flat-leaf parsley, chopped 
Freshly grated Parmigiano-Reggiano cheese, for serving 

1.   Preheat oven to 350°. Bring a large pot of water to a boil. 
2.   Place cauliflower, 1/4 cup oil, and anchovy fillets in a large sauté pan over medium heat. Cook until the anchovy fillets begin to sizzle; add 1/4 cup water and season with salt. Bring to a simmer, cover, and cook until the cauliflower is just tender, about 5 minutes. Uncover, and cook until the water has evaporated and the cauliflower is golden brown, 5 to 7 minutes. Stir in raisins and pine nuts, and cook until just heated through. Remove from heat and cover; set aside. 
3.   Place panko on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper. Toss to coat crumbs with oil, and spread into an even layer. Bake until lightly browned and crunchy, about 10 minutes. Set aside. 
4.   Add salt and return to boil; add spaghetti and cook according to package directions. Drain, and add to a large bowl. Drizzle with remaining 2 tablespoons oil; toss to coat. Top with cauliflower mixture, parsley, and lemon juice. Gently toss to combine. Sprinkle with panko and cheese; serve immediately.