The first thing I did was use Mark Bittman’s technique to roast the cauliflower. This takes some time, but it will make the creamiest cauliflower you have ever eaten.

Heat the oven to 450. Remove the leaves from the cauliflower. When the water boils, salt it generously. Submerge the head of cauliflower in the water, reduce the heat to a simmer, and cook until you can easily insert a knife into the center, 15 minutes or more. Don’t overcook.

Transfer the cauliflower to a rimmed baking sheet using two spoons or a shallow strainer, and pat dry with paper towels. Drizzle all over with olive oil, sprinkle with salt, and roast until it’s nicely browned all over, 40 to 50 minutes.

Take a 1/2 cup of raisins, cover with sweet red wine, and sit for about 15 minutes.

Put a pot of salted water on to boil. At the same time, the water is boiling in a large pan, sautee some olive oil, chili crack or chili peppers, and pine nuts.

Add 1 lb of rigatoni and cook 3 minutes short of al dente. Drain but reserve 1 cup of the pasta water.

Add the pasta to the large pan and continue to cook in the olive oil, adding pasta water as needed. When finished, add the drained raisins and pieces of the cauliflower. Toss until cauliflower is warm and serve with pecorino romano sprinkled on top.