Cut core from cauliflower and break up into bite sized florets. I had about 5-6 cups of florets to use.

Bring a large pot of salted water to a boil and add cauliflower. Boil 10 minutes or just before tender. Save a cup of the cauliflower water to use to reheat this dish the next day. Drain the rest and hold the cauliflower.

While cauliflower is cooking, heat a medium to large pot with the olive oil over medium high heat. Once hot, add onions and sauté three minutes.

Add red pepper flakes and anchovies and cook two minutes. The anchovies will melt into the onion mixture.

Add the tomatoes and once hot, cover and turn the heat to low and cook 15 minutes.

After 15 minutes add pine nuts and currants and cook five more minutes covered.

While tomatoes are cooking, cook fusilli according to box directions and drain.

Taste tomato mixture for salt and pepper (I did not add either).

Add cooked cauliflower and cooked fusilli to the tomato mixture, tossing to combine. Heat just to serving temperature.