1 head cauliflower, washed
1/2 c. water
1/4 tsp. salt
1 med./lg. onion, chopped
3 tbsp. vegetable oil
1 tbsp. pignoli nuts
3 tbsp. raisins
1/4 tsp. salt
1/4 tsp. pepper
Pinch saffron or turmeric
1/2 lb. spaghetti
1/2 tsp. salt
4 qt. boiling water

Place cauliflower, water and 1/4 teaspoon salt in medium saucepan, cook covered 20 minutes or until tender. Drain, reserve liquid. Mash cauliflower and set aside.

Saute onion in oil five minutes, or until tender. Stir in nuts, raisins, 1/4 teaspoon of salt, pepper, saffron or turmeric, 3 ounces of reserved cauliflower water and mashed cauliflower. Simmer 15 minutes or until thick, adding additional water as needed to prevent sticking.

Cook spaghetti in salted boiling water 7 minutes or until tender. Drain, blend 1/4 cup cauliflower sauce with spaghetti. Pour remaining sauce over top; serve hot.

Serves 3-4.