Boil the cauliflower florets in salted boiling water.

Set them aside.

After desalting and boning the anchovies, blend them with 4 tablespoons of oil in a mixer.

Transfer the mixture to a bowl and add the grated ginger and 2 tablespoons of cooking water in which the saffron has been dissolved.

Meanwhile, cook the pasta in the cauliflower water.

Drain the pasta and pour it into the bowl, adding the cauliflower.

Mix well and serve.