Drain and reserve the cooking water to cook the pasta or add to sauce.
Soften sultanas in a cup of hot water.
If using tomato extract, dilute tomato paste with three tablespoons of hot broccoli water.
In a large pot, sweat the finely chopped onion in four tablespoons of extra virgin olive oil and a small piece of chilli (optional) under very slow heat. Do not brown, add a bit of broccoli water if needed.
Cream in the anchovy fillets. Add pine nuts and blackcurrants. Stir for 2 minutes.
Add the cauliflower, the tomato paste (or alternatively the saffron) and mix by adding 2-3 ladles of broccoli water. Cook until soft and mushy. Season with salt if necessary.
In the meantime, cook pasta and drain well al dente.
Add to the broccoli and stir over medium heat with a few spoonfuls of broccoli water and a generous pouring of olive oil. Sprinkle with some of the cheese.
Pour into a dish, mix and serve hot.