Preheat the oven to 400 degrees F. Heat the stock with the saffron in a small saucepan
over medium heat.
Meanwhile, bring 1 1/2 cups water to a boil in a pot and season with salt. Add the cauliflower, cover and steam until tender, about 12 minutes. Drain
and break into florets.
Heat the EVOO in a Dutch oven
over medium-high heat. Add the sausage
and crumble it into very small pieces with a potato
masher or wooden spoon. Add the garlic and onions
and cook for 5 minutes. Deglaze
with the wine
, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the bay leaf, cinnamon stick, tomatoes and saffron stock and stir to break up the tomatoes
until thickened, about 30 minutes. Discard the bay leaf
and cinnamon stick
and season with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook to just shy of al dente
, about 7 minutes. Reserve a ladle of the starchy cooking liquid and drain the pasta
Return the pasta to the pot. Add the heavy cream, cauliflower
, sausage sauce and
a little of the reserved cooking liquid and stir to combine. Transfer the mixture to a casserole dish
and top with the cheeses and parsley. Bake until the top is browned, 35 to 40 minutes. Divide among plates.
Cook's Note: The unbaked casserole can be covered and refrigerated for a make-ahead meal. Bake as directed before serving.