Cook the cauliflower in a couple of inches of boiling water for just a few minutes, until they have started to soften. Remove them, but reserve the water they were cooked in -- you'll need it to cook the pasta.
Set golden raisins in a bowl with very hot water to plump them up.
In a sauté pan, cook chopped onion in olive oil until they are soft. Add in pine nuts and continue sautéing until they have turned golden; then add the drained golden raisins. Continue cooking for several minutes before adding the cauliflower florets back into the pan.
Add more water to the pot, enough to cook the pasta in, and bring it back to a boil. Cook the pasta according to the package directions, drain it, and add it to the cauliflower mixture. Continue to cook this for several minutes and then serve, topped with parmesan.
Yeah, this was okay. I'll eat it again, because it made a ton of leftovers, but it's not my favorite. Matt like it, though.
cauliflower -- $2.99
pine nuts -- $5.09 (with plenty leftover)
anchovies -- $1.49 (with plenty leftover)
onion -- $1.24
Total Cost of Cauliflower Penne: $10.81 (and we'll probably be eating it all week)